Grilled Lamb Chops With Mint Pesto Recipes

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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 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.

GRILLED LAMB CHOPS WITH MINT PESTO



Grilled Lamb Chops With Mint Pesto image

Make and share this Grilled Lamb Chops With Mint Pesto recipe from Food.com.

Provided by Chef mariajane

Categories     Lamb/Sheep

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

3 full racks of lamb, bones frenched and cut into 2 bone chops
olive oil, for brushing on lamb chop
1 1/2 cups mint leaves, stems removed
2/3 cup fresh parsley leaves
1/4 cup pine nuts or 1/4 cup walnuts
1 pinch red pepper flakes
2 teaspoons chopped garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/3 cup olive oil
salt and pepper

Steps:

  • MINT PESTO:.
  • In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
  • Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
  • When ready, preheat the barbecue to medium high heat, 375°F.
  • Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
  • Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
  • Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
  • TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.

Nutrition Facts : Calories 153.3, Fat 16, SaturatedFat 2, Sodium 6.3, Carbohydrate 2.8, Fiber 1.1, Sugar 0.4, Protein 1.3

GRILLED LAMB CHOPS WITH FRESH MINT



Grilled Lamb Chops with Fresh Mint image

Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

1 bunch fresh mint leaves, thinly sliced, plus sprigs for garnish
1 cup sugar
1 cup Champagne vinegar
3 racks of lamb, trimmed, Frenched, and cut into chops, room temperature
Olive oil, for brushing
Coarse salt and freshly ground black pepper

Steps:

  • In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
  • Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
  • Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.

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.

MINT-PESTO LAMB CHOPS



Mint-Pesto Lamb Chops image

I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.-Melanie Stevenson, Reading, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2 cups pomegranate juice
1 cup balsamic vinegar
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
8 garlic cloves, peeled
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
LAMB:
8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
1 tablespoon olive oil
Optional: Pomegranate seeds and torn fresh mint leaves

Steps:

  • In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup. , Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream. , Coat chops with pesto. In a large cast-iron or other ovenproof skillet, brown lamb in oil on all sides., In a 450° oven, bake, uncovered, for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Drizzle with pomegranate sauce and, if desired, sprinkle with pomegranate seeds and mint leaves.

Nutrition Facts : Calories 238 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 352mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

BBQ LAMB CHOPS WITH MINT PESTO



BBQ Lamb Chops with Mint Pesto image

Give your BBQ lamb chops a spring twist. These BBQ Lamb Chops with Mint Pesto are made with rich Heinz Kentucky Bourbon BBQ Sauce and put on the grill.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 cup loosely packed fresh mint
2 Tbsp. slivered almonds, toasted
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 Tbsp. bourbon
1 tsp. granulated sugar
1/4 cup extra virgin olive oil
8 lamb loin chops (2 lb.)
1/2 cup HEINZ BBQ Sauce Kentucky Bourbon Style Rich & Savory

Steps:

  • Heat grill to medium heat.
  • Place mint, nuts, cheese, bourbon and sugar in food processor; cover. With motor running, gradually add oil through feed tube at top of food processor, processing well after each addition. Spoon into bowl.
  • Grill lamb chops 4 min. on each side. Brush with half the barbecue sauce; grill additional 2 to 4 min. or until chops are done (160°F), turning once and brushing with remaining barbecue sauce.
  • Serve chops topped with prepared pesto.

Nutrition Facts : Calories 590, Fat 47 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

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