Claire’s Lamb Chops & Mint Pesto

Claire Robinson makes grilled lamb chops with mint pesto. Grilled lamb chops are a light & delicious addition to any Easter Sunday buffet.

Claire Robinson shows us a simple, 5-ingredient recipe for lamb chops and mint almond pesto that will knock your guests’ socks off!

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Spring is in the air and Easter Sunday is right around the corner. If you’re planning to have family and friends over to celebrate, make sure to include these amazing lamb chops to your menu.

In this installment of 5 Ingredient Fix, Claire Robinson shows us a recipe for grilled lamb chops and zesty, refreshing mint pesto that couldn’t be any easier.

First, Claire preps the lamb chops for the grill. If you’re in the chillier parts of the country, you might not be grill-ready yet, but you can definitely make these on an indoor grill pan. But if you’re in the warmer states, let’s fire up that grill!

Claire mentions that her lamb chops are already Frenched, which means that the excess fat and membrane has been shaved away so that the rib bone is exposed. Any butcher worth their salt will do this for you (and do it well), so don’t hesitate to ask them to do this.

Now I would pause here and make the mint pesto, but for the sake of the show Claire throws the lamb chops on the grill. You want to make sure the chops are hot when they hit the table, so I’d wait until you’re going to serve them to grill ‘em up.

Next, the mint almond pesto is about as easy as it comes too. Throw the toasted almonds, mint, lemon zest, and lemon juice into a food processor and pulse until grated. Then slowly incorporate the olive oil and water to give the pesto a nice creamy consistency. Voila!

Grill up the chops for about 3 minutes per side. Remember, you don’t want to overcook your lamb since it is a very tender meat and should be treated as such! Put the lamb chops on a platter and let your guests at ‘em!

Serve with a nice salad or roasted asparagus to complete this festive Spring meal.

Lamb Chops & Mint Pesto Ingredients:

12 lamb rib chops (about 2 pounds), Frenched 1½ cups packed fresh mint leaves ¼ cups sliced almonds, toasted 1 lemon, zested and juiced 2 tablespoons water Extra virgin olive oil Kosher salt Freshly ground black pepper

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