Juicy, perfectly seared lamb chops finished with a bright, herb-forward mint pesto that cuts through the richness in the best way, simple, elegant, and special without overcomplicating anything, lamb is one of those classic dishes that always makes its way onto the Easter table, but it’s something I love cooking year-round.
This recipe is really an ode to my uncle and grandfather, who always loved mint jelly with their lamb chops. It’s traditional, but I wanted something a little lighter and fresher that still honors that pairing while letting the lamb really shine.
Instead of mint jelly, I go for a loose, bright mint pesto. No cheese, nothing heavy, just good olive oil, fresh mint, lemon, and a little garlic. It’s clean, balanced, and exactly what the lamb needs.
There are so many ways to cook lamb, but searing chops is my favorite. It’s quick, it’s straightforward, and you get that perfect crust with a juicy center every time. It works just as well for a holiday table as it does for a casual dinner with friends or even a weeknight.
❤️ Why You’ll Love Lamb Chops with Mint Pesto
- Classic pairing, reworked All the flavors of lamb and mint, but in a fresher, more balanced way
- Quick cooking, big payoff A few minutes in a pan gives you a beautifully seared, tender result
- Light but flavorful The pesto is bright and herb-forward, never heavy or overpowering
- Works for any occasion Just as fitting for a holiday table as it is for a simple dinner at home
🍲 Ingredients
- Rack of lamb Cut into individual chops, tender and ideal for quick, high-heat cooking
- Olive oil Used for both cooking and building the pesto, choose a good one
- Kosher salt Essential for proper seasoning and bringing out the lamb’s flavor
- Freshly cracked black pepper Adds subtle heat and depth
- Fresh mint leaves The base of the pesto, bright and cooling
- Garlic Just a small amount for sharpness without overpowering
- Lemon zest Adds fragrance and a clean citrus note
- Lemon juice Balances the richness of the lamb
- Olive oil Loosens the pesto and gives it body
- Kosher salt Enhances and sharpens all the flavors
👩🍳 How to Make Lamb Chops with Mint Pesto
- Prep the Lamb
Pat the lamb chops completely dry and season generously on both sides with kosher salt and black pepper. Let them sit at room temperature while you make the pesto so they cook evenly. - Make the Mint Pesto
In a blender, food processor, or by hand, combine the mint, garlic, lemon zest, lemon juice, olive oil, and a pinch of salt. Blend or finely chop until loose and spoonable. Taste and adjust, it should be bright and balanced. - Heat the Pan
Place a large skillet over medium-high heat and add a thin layer of olive oil. Let it get properly hot before adding the lamb. - Sear the Lamb Chops
Add the lamb chops in a single layer without overcrowding. Sear for 2 to 3 minutes per side, depending on thickness, until deeply browned and cooked to your desired doneness. - Rest the Meat
Transfer the lamb to a plate and let rest for a few minutes to keep it tender and juicy. - Finish and Serve
Spoon the mint pesto over the lamb chops just before serving, or serve it alongside.
🪄 Tips and Tricks
- Pat the lamb dry, this is what gives you a proper crust
- Don’t overcrowd the pan or you’ll lose the sear
- Keep the pesto loose, it should coat, not sit heavy
- Let the lamb rest before serving so the juices stay in
🗒 Substitutions
- Swap mint for a mix of mint and parsley for a softer flavor
- Add toasted pine nuts or almonds for a more traditional pesto texture
- Use lamb loin chops if you can’t find a rack
🧊 Leftovers
Store leftover lamb chops in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat so they don’t overcook.
The mint pesto can be stored separately in the fridge for up to 3 days. If it thickens, loosen it with a little olive oil or lemon juice before serving.
❓ FAQ
Medium-rare to medium keeps them tender and juicy with the best texture.
Yes, just store it in the fridge and bring it back to room temperature before serving.
Lamb Chops with Mint Pesto
Ingredients
- 1 rack of lamb, cut into individual chops (about 8 chops)
- Olive oil
- Kosher salt
- Freshly cracked black pepper
For the mint pesto
- 1 cup fresh mint leaves
- 1 small garlic clove
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- 1/4 cup olive oil
- Kosher salt
Instructions
- Pat the lamb chops dry and season generously on both sides with kosher salt and black pepper. Let sit at room temperature while preparing the pesto.
- In a blender, food processor, or by hand, combine the mint, garlic, lemon zest, lemon juice, olive oil, and a pinch of salt. Blend or finely chop until loose and spoonable. Taste and adjust seasoning.
- Heat a large skillet over medium-high heat and add a thin layer of olive oil.
- Add the lamb chops in a single layer without overcrowding. Sear for 2 to 3 minutes per side, until browned and cooked to your desired doneness.
- Transfer to a plate and let rest for a few minutes.
- Spoon the mint pesto over the lamb chops or serve alongside before serving.
Is there a reason for using Kosher salt instead of sea salt? Just curious. Thanks.