Grilled lamb chops with mint-pecan pesto

Total Time
16 min
6 min
10 min
Create a simple, yet flavor-packed rub for these lamb chops with lemon and garlic.Top them with a zesty mint-pecan pesto sauce. If you find rib chops, you should buy so-called “double chops” (chops with two bones, or the meat from two with only one bone still attached). Lamb chops are reasonably priced, as well as readily available from the grocery store. Best of all, they are one of the most forgiving cuts of meat. If you mistakenly overcook them then they'll still taste delicious. Serve this with couscous or a Greek salad.


Lemon zest

2 tsp

Fresh lemon juice

2 tsp


3 clove(s), minced

Table salt

¾ tsp

Black pepper

tsp, freshly ground

Uncooked boneless trimmed lamb chop

24 oz, 4 (6-ounce) trimmed of fat

Peppermint leaves

½ cup(s), fresh

Fresh parsley

¼ cup(s), flat-leaf variety


3 Tbsp

Chopped pecans

1½ Tbsp


  1. Spray the broiler rack with nonstick spray. Preheat the broiler.
  2. Mix the lemon zest, 1 teaspoon of the lemon juice, 2 of the minced garlic cloves, 1⁄2 teaspoon of the salt, and the pepper in a small bowl until the mixture forms a paste. Rub this paste on both sides of the chops.
  3. Place the chops on the broiler rack and broil 5 inches from the heat, until an instant-read thermometer inserted in the center of the chops registers 145°F for medium-rare, about 5 minutes on each side.
  4. Meanwhile, prepare the pesto by placing the mint, parsley, water, chopped pecan pieces, the remaining minced garlic clove, 1 teaspoon lemon juice, and 1⁄4 teaspoon salt in a food processor fitted with the chopping blade, a spice grinder, or a mini food processor; process until smooth. Serve with the chops. Yields 1 chop and 1 1⁄2 tablespoons pesto per serving.