GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO
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
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.
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Gordon Mtegha
[email protected]Would not recommend.
Taimoor Aitzaz
[email protected]This recipe was a disaster. The lamb chops were burnt and the pesto was inedible.
Elizabeth Amarachi
[email protected]The lamb chops were tough and the pesto was too oily.
Ishtiaq Khan
[email protected]The pesto was a bit too overpowering for my taste. I would have preferred a more subtle flavor.
Adam Keatinge
[email protected]I found the recipe to be a bit bland. I think it could have used more seasoning.
deejay bagz
[email protected]The lamb chops were a bit overcooked for my taste, but the pesto was delicious.
Golden Spatula
[email protected]This was my first time cooking lamb chops and they turned out great! The recipe was easy to follow and the lamb chops were cooked perfectly.
Kartik Debnath
[email protected]I was a bit skeptical about the pomegranate mint pesto, but it was actually really good. It added a nice brightness to the dish.
Phantah2 williamz56
[email protected]This recipe is definitely a keeper. The lamb chops were tender and juicy, and the pesto was the perfect complement.
Jayshal Singh
[email protected]I've made this recipe several times now and it's always a hit. The lamb chops are always cooked perfectly and the pesto is so flavorful.
Alumbwe Mubonda
[email protected]Not a big fan of lamb, but this recipe was actually really good. The pesto really made the dish.
Yasmeen Ramadan
[email protected]This was a great recipe! The lamb chops were juicy and flavorful, and the pesto was a nice touch.
Jumur Akter
[email protected]The lamb chops were cooked perfectly and the pesto was delicious. I would highly recommend this recipe.
Dale Stowe
[email protected]OMG! These lamb chops were amazing! The pomegranate mint pesto was the perfect complement to the lamb. I will definitely be making this again.