Go Back
–+ servings
a plate of grilled lamb chops with a dollop of arugula-pistachio pesto and a striped napkin
Print Recipe
5 from 1 vote

Grilled Lamb Chops with Arugula Pesto

Total Time40 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

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