Cilantro Pesto Lamb Chops

It’s Easter, and you’re down to make some lamb. It’s all traditional and whatever.  But roasting a whole leg, or trying to pull of a fancy rack with mint jelly (bleh), just sounds over the top. You’re going to be in a chocolate coma anyway – we’re looking for easy.

Lamb Chops to the rescue! They take just a few minutes to cook on the grill – just marinate in the cilantro pesto overnight!

Cilantro Pesto Lamb Chops

8 grass fed local lamb chops, about 2.5 ounces each

1.5 cups fresh cilantro (from your home herb garden – you’re awesome like that)

1 teaspoon ground pink peppercorn

1/4 cup toasted pine nuts

Olive oil

2 pinches kosher salt

Blend all ingredients except lamb together in food processor, or with immersion blender.  Add olive oil until pesto has a liquid consistency.  Throw lamb chops in bowl, toss with pesto, and let sit overnight.

Fire up the grill, or grill pan. Over high heat, grill lamb for 2 to 3 minutes on each side, or until medium rare.  If you tell me you like it cooked further than that, our friendship is on the rocks.  Let rest for 5 minutes, then serve with a fresh spring salad (this dressing is a great compliment), and this gorgeous fennel side dish.

So easy, so good, and very minimal clean up  – you can get right back to pounding mimosas and gorging on your nephews chocolate bunny.

This entry was published on April 7, 2012 at 7:52 pm. It’s filed under recipes, Slow Food, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Cilantro Pesto Lamb Chops

  1. When we take out our grill for the season, I can’t wait to try your cilantro lamb chops.

  2. These sound great! I’ve done something similar with pork tenderloin ( and it was delicious – I bet my boyfriend would like it even better with lamb!

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