Grilled Lamb Chops with Arugula Pesto

These Grilled Lamb Chops with Arugula Pesto make for a flavorful, elegant dinner that comes together in under one hour—perfect for a cozy night in or impressing guests. Paired with a peppery arugula-pistachio pesto, this meal is vibrant, wholesome, and totally doable on a weeknight.

This recipe starts with a fresh and fragrant arugula-pistachio pesto. In a food processor, you’ll blend together arugula, shelled pistachios, freshly grated Parmesan cheese, garlic, freshly squeezed lemon juice, olive oil, salt, and pepper. It’s a versatile sauce that comes together in a snap—and you can make it ahead! And trust me when I say that you’re going to want to use it on everything.

Next comes the lamb chops. I’m using Frenched lamb rib chops—aka lamb lollipops. It sounds like a fancy term, but it’s just a way to describe lamb rib chops that have part of the bone exposed. This makes it especially easy to pick up and eat, especially for kids! The final result is a flavor-packed main course that y’all will want to cook again and again this summer.

Ingredients:

• Arugula
• Shelled Pistachios
• Parmesan Cheese
• Extra Virgin Olive Oil
• Lemon Juice
• Garlic
• Kosher Salt and Freshly Ground Black Pepper
• Frenched Lamb Rib Chops

step-by-step:

Step One: Make the Arugula Pesto

In a food processor or blender, combine all of the arugula pesto ingredients and blend until just smooth.

Step two: Cook the lamb chops

Pat dry the lamb chops and season generously on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Swirl the pan so that the oil coats the bottom evenly. When the oil is shimmering, working in batches so as not to overcrowd the skillet, sear half the lamb until a golden-brown crust begins to form, 2 to 3 minutes per side for medium-rare. Repeat with the remaining lamb chops, adding more oil to the pan as needed.

Step Three: rEST AND Serve

Transfer the lamb to a cutting board and tent with foil to keep warm while you prepare the vegetables. To serve, add 2-3 lamb chops per plate and spoon a dollop of the arugula pesto over the lamb.

Recipe FAQs:

I hope you and your guests enjoy these grilled lamb chops all summer long! Comment below once you try them!

looking for some other grilling mains? try these recipes!

Grilled Steak and Chimichurri Pasta Salad

Grilled Fish Tacos with Citrus Slaw and Green Sauce

Greek-Inspired Grilled Lamb Burgers

5 from 1 vote

Grilled Lamb Chops with Arugula Pesto

Total: 40 minutes mins

Servings: 4

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Ingredients 

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For the Arugula Pesto:

• ▢ 2 cups roughly chopped and packed arugula
• ▢ ½ cup shelled pistachios
• ▢ ¼ cup freshly grated Parmesan cheese omit for dairy-free and paleo
• ▢ ½ cup extra virgin olive oil
• ▢ 2 tablespoons freshly squeezed lemon juice
• ▢ 2 garlic cloves
• ▢ Salt and pepper to taste

For the Lamb Chops:

• ▢ 8 to 10 frenched lamb rib chops about 1 inch thick; 2 pounds
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 tablespoons extra virgin olive oil plus more as needed

Instructions 

Make the Arugula Pesto:

• In a food processor or blender, combine all of the arugula pesto ingredients and blend until just smooth. Set aside.

Cook the Lamb Chops:

• Pat dry the lamb chops and season generously on both sides with salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Swirl the pan so that the oil coats the bottom evenly.
• When the oil is shimmering, working in batches so as not to overcrowd the skillet, sear half the lamb until a golden-brown crust begins to form, 2 to 3 minutes per side for medium-rare. Repeat with the remaining lamb chops, adding more oil to the pan as needed. Transfer the lamb to a cutting board and tent with foil to keep warm while you prepare the vegetables.
• To serve, add 2-3 lamb chops per plate and spoon a dollop of the arugula pesto over the lamb.

Nutrition

Calories: 800kcal, Carbohydrates: 6g, Protein: 51g, Fat: 64g, Saturated Fat: 14g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 37g, Cholesterol: 153mg, Sodium: 848mg, Potassium: 817mg, Fiber: 2g, Sugar: 2g, Vitamin A: 352IU, Vitamin C: 6mg, Calcium: 138mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

Calories: 800

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Photography and styling by Eat Love Eats.