Minted Lamb Chops

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Minted Lamb Chops

Yield: Makes 4 (small) servings.


  • 1 cup fresh mint leaves, packed
  • 1/4 cup fresh parsley
  • 1 tablespoon fresh basil leaves
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup virgin olive oil
  • 1/3 cup grated Parmesan
  • salt and pepper, to taste
  • 2 teaspoons virgin olive oil
  • 4 lamb chops (4 ounces each), trimmed
  • salt and pepper, to taste


Make a pesto of the first 8 ingredients, pulsing in a blender until well mixed. Heat the 2 teaspoons of olive oil in a skillet and saute the lamb chops over medium heat until just barely pink inside. Season with salt and pepper, top with pesto, and serve at once.

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