Lamb Chops with Mint-Walnut Pesto

A robust walnut and mint pesto offers a playful twist on lamb and mint sauce.

  • Preparation Time10 mins
  • Cooking Time9 mins
  • Serves2
  • DifficultyEasy

For the lamb

4 (170g) loin lamb chops
1 tbsp extra-virgin olive oil
Freshly ground black pepper
4 tbsp mint walnut pesto, recipe follows

For the mint walnut pesto

20g walnuts
20g fresh mint leaves
20g fresh flat-leaf parsley
30g feta cheese, crumbled
1/2 clove garlic, smashed
0.5 tsp salt
4 tbsp extra-virgin olive oil
1) Position a grill pan 10 to 15cm from the grill and heat to high. Brush the chops lightly with some of the olive oil and season with salt and pepper.

2) Carefully lay the chops on the rack of the grill pan and grill, turning once about halfway through cooking. Approximate cooking times are: 7 minutes for rare, 8 minutes for medium and 9 minutes for well done. Remove from the oven and set aside for 5 minutes.

3) Divide the chops between two plates and spoon about 1 tbsp of pesto over each chop. Serve.

To make the mint walnut pesto:
1) Preheat the oven to 180C/Gas 4. Spread the nuts in a single layer on a baking sheet and bake for about 8 minutes, shaking occasionally to brown evenly. Leave to cool.

2) In a food processor, blend the nuts, mint, parsley, cheese, garlic and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of cling film on the surface and refrigerate for up to three days.

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