Grilled lamb chops with lemon-mint pesto

Grilled lamb chops with lemon-mint pesto

Total Time
20 min
10 min
10 min
Tender lamb chops cook on the grill in under 20 minutes. The mint pesto comes together quickly in the food processor by combining garlic, mint, parsley, scallions, and lemon zest for the base. The mint pesto also makes a tasty sandwich spread for sliced chicken or grilled salmon. We also like it tossed with steamed green beans or asparagus or spooned on top of grilled vegetables.


Cooking spray

4 spray(s)


1 small clove(s)

Peppermint leaves

½ cup(s), fresh

Fresh parsley

¼ cup(s), flat-leaf variety


1 medium, cut into 1-inch pieces

Lemon zest

½ tsp, grated

Olive oil

1 Tbsp

Dijon mustard

1 tsp

Table salt

½ tsp

Uncooked boneless trimmed lamb chop

20 oz, 4 (5-oz) chops, each about 1 inch thick, trimmed


  1. To make pesto, in food processor, pulse garlic until finely chopped. Add mint, parsley, scallion, and lemon zest and pulse until chopped. Add 2 tbsp water, oil, mustard, and 1⁄4 tsp salt and process until blended but still slightly chunky. Transfer to serving bowl.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  3. Sprinkle lamb chops with remaining 1⁄4 tsp salt and transfer to grill. Close lid and grill until instant-read thermometer inserted into side of each chop registers 145°F for medium, about 4 minutes on each side. Serve chops with pesto.
  4. Serving size: 1 lamb chop and 1 generous tbsp pesto