Best 9 Lamb Chops With Parsley Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Tantalize your taste buds with our delectable Lamb Chops with Parsley Pesto, a culinary masterpiece that seamlessly blends the succulent flavors of lamb with the vibrant freshness of parsley pesto. This dish promises an explosion of flavors, textures, and aromas that will leave you craving for more. Alongside this star recipe, we present equally enticing culinary creations, such as our flavorful Chicken Souvlaki with Tzatziki Sauce, the aromatic Grilled Halloumi with Watermelon and Mint, and the refreshing Watermelon Agua Fresca. Each recipe showcases a unique flavor profile, ensuring a diverse and satisfying culinary experience.**

Let's cook with our recipes!

BABY LAMB CHOPS WITH PARSLEY AND MINT PESTO DIPPING SAUCE



Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 10

1 cup flat-leaf parsley tops, 3 handfuls
1/4 cup, 6 to 8 sprigs, fresh mint
1 large clove garlic
1/4 cup (2-ounce package) sliced almonds
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
2 racks baby lamb (have the butcher cut into chops)

Steps:

  • Preheat grill pan or large heavy skillet over medium high to high heat.
  • In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.
  • Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.

LAMB CHOPS WITH MINT PESTO



Lamb Chops with Mint Pesto image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

8 frenched lamb rib chops (about 2 pounds)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Mint Pesto, recipe follows
2 cups fresh mint leaves
1/4 cup fresh basil leaves, roughly chopped
1/4 cup walnuts, toasted and cooled
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
3 tablespoons freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons lemon zest

Steps:

  • Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
  • Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
  • Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
  • Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.

LAMB CHOPS WITH PECORINO PARSLEY PESTO



Lamb Chops with Pecorino Parsley Pesto image

Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 3

8 lamb loin chops, 1 inch thick (about 2 pounds total)
Coarse salt and ground pepper
1/2 cup Pecorino Parsley Pesto

Steps:

  • Heat a large skillet over medium. Season lamb with salt and pepper; cook (in two batches, if necessary) in skillet until medium-rare, 4 to 6 minutes per side. Serve with Pecorino parsley pesto.

Nutrition Facts : Calories 595 g, Fat 48 g, Fiber 1 g, Protein 38 g

LAMB CHOPS WITH PARSLEY PESTO



Lamb Chops with Parsley Pesto image

Categories     Lamb     Side     Parsley

Yield serves 4

Number Of Ingredients 10

8 lamb loin chops (each 4 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
1/2 cup Parsley Pesto (recipe below)
Parsley Pesto
2 cups packed fresh flat-leaf parsley leaves
3/4 cup grated Pecorino Romano cheese (2 ounces)
1 small garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for storing (optional)
Freshly ground pepper
(makes 1/2 cup)

Steps:

  • Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
  • Parsley Pesto
  • In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.

GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO



Grilled Double Lamb Chops with Pomegranate-Mint Pesto image

This recipe is perfect for two, but can also be doubled to feed more. You don't have to pay extra to get your lamb chops Frenched (that's when all of the meat and connective tissue around the bones is removed)-we think those charred bits of meat around the bone are a bonus!

Provided by Food Network Kitchen

Time 1h30m

Yield 2 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 small clove garlic, finely grated
1/2 lemon, zested and juiced
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 sprigs thyme
2 large double-rib lamb chops (about 12 ounces total)
2 tablespoons pomegranate seeds
1 tablespoon finely chopped toasted almond slices
1 tablespoon finely chopped fresh mint
1/4 teaspoon honey

Steps:

  • Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
  • Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
  • Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
  • Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.

LAMB LOIN CHOPS WITH MINT PESTO



Lamb Loin Chops with Mint Pesto image

Provided by Guy Fieri

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 17

2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mint pesto, recipe follows
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat grill on high.
  • Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
  • While chops are resting, prepare the Mint Pesto.
  • Grill the lamb chops 2 to 3 minutes per side, for medium rare.
  • Serve the lamb chops with the Mint Pesto.
  • Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

PAN-GRILLED LAMB WITH WALNUT-MINT PESTO



Pan-Grilled Lamb with Walnut-Mint Pesto image

Lamb shoulder chops are widely available and are less expensive than lamb rib chops.

Provided by Dave Lieberman

Yield Makes 4 servings

Number Of Ingredients 10

4 (9- to 10-ounce; round-bone) lamb shoulder chops
2 tablespoons olive oil
4 large fresh rosemary sprigs
4 garlic cloves, peeled, crushed
1 cup fresh Italian parsley
1 cup fresh mint leaves
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
1/2 small garlic clove, peeled
2 1/4 teaspoons fresh lemon juice

Steps:

  • Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
  • Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
  • Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.

ZESTY LAMB CHOPS WITH PESTO



Zesty Lamb Chops With Pesto image

I based this recipe on a dinner at a restaurant and it worked out really well. It's perfect for a dinner for two when you just want something romantic to stay in and feel special.

Provided by UnDomestic Goddess

Categories     Lamb/Sheep

Time 45m

Yield 4 lamb chops, 4 serving(s)

Number Of Ingredients 15

2 -4 lamb chops or 2 -4 lamb ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic (blended)
6 tablespoons lemon juice or 6 tablespoons lime juice
1 tablespoon olive oil
1/2 tablespoon butter
1 (15 ounce) packet fresh parsley
1 lemon, juice of
15 g roasted peanuts
3 tablespoons peanut butter
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
salt
1 sprig of fresh mint (to garnish) (optional) or 1 sprig fresh parsley (to garnish) (optional)

Steps:

  • Mix the Salt, Pepper, Lemon Juice, Garlic and Butter together in a bowl to make a marinade.
  • Coat all the Lamb Chops or Ribs with the marinade and let it sit for about 20 minutes.
  • In the meantime, blend the Parsley, lemon juice, peanuts, peanut butter, sugar and cayenne pepper to make a rough puree mix, this is the pesto.
  • Refrigerate the pesto.
  • Heat the olive oil in a pan and fry the Lamb Chops/Ribs one by one, pouring any leftover marinade into the pan.
  • Cook Chops/Ribs thoroughly and place on an absorbent paper towel.
  • After any access oil is soaked, transfer onto a plate and top with the pesto.
  • Voila! You're ready to serve!

Nutrition Facts : Calories 338, Fat 26.3, SaturatedFat 8.6, Cholesterol 39, Sodium 477, Carbohydrate 14.8, Fiber 5, Sugar 3.6, Protein 15.3

ROSEMARY-PESTO LAMB RACK



Rosemary-Pesto Lamb Rack image

Categories     Lamb     Roast     Low Carb     Rosemary     Summer     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1/2 cup (packed) parsley leaves and stems
2 tablespoons chopped fresh rosemary plus rosemary sprigs
2 tablespoons grated Parmesan cheese
1 garlic clove
3 tablespoons olive oil
1 1 1/2-pound rack of lamb

Steps:

  • Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
  • Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
  • Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

Tips:

  • Choose high-quality lamb chops for the best flavor and tenderness.
  • To ensure even cooking, bring the lamb chops to room temperature before cooking.
  • Use a meat thermometer to measure the internal temperature of the lamb chops to ensure they are cooked to your desired doneness.
  • Allow the lamb chops to rest for a few minutes before serving to let the juices redistribute.
  • For the parsley pesto, use fresh parsley for the best flavor. You can also add other herbs like basil or mint if you like.
  • Be generous with the pesto when you're brushing it on the lamb chops. It will help to keep them moist and flavorful.
  • If you don't have a grill, you can also cook the lamb chops in a skillet over medium heat.

Conclusion:

These grilled lamb chops with parsley pesto are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb chops are cooked to perfection and the parsley pesto adds a bright and flavorful touch. This dish is sure to impress your friends and family.

Related Topics