Lamb Chops with Parsley Pesto

Lamb Chops with Parsley Pesto


  • 2 cloves fresh garlic
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried rosemary
  • ¼ teaspoon ground cayenne pepper
  • 1 cup loosely packed fresh mint leaves
  • 1 cup loosely packed fresh parsley leaves
  • 1 tablespoon plus I teaspoon lemon juice (can be bottled)
  • ½ cup olive oil
  • 18 baby lamb chops


Preheat the broiler to high.

In the bowl of food processor fitted with a metal blade, pulse the garlic, salt, rosemary. Add the cayenne pepper, mint leaves, parsley leaves, and lemon juice. With the machine running, slowly pour in the olive oil and allow the mixtu1(‘ to fully combine. With a flexible spatula, transfer one-third of the pesto to a small bowl and reserve for serving after the chops are cooked. Pour the rest into a second bowl. Place the lamb chops on a broiler pan. Lightly brush both sides of the lamb chop with the pesto. Broil the lamb chops, 6-8 inches from the heat, for 7 minutes. Turn the lamb chop over and broil for another 3 minutes. To serve, place 3 lamb chops on each plate with a dollop of the reserved pesto.

Status: Meat
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 6 servings

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Recipe by Susie Fishbein