Grilled Double Lamb Chops With Pomegranate Mint Pesto Recipes

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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 TOASTED HAZELNUT PESTO



Grilled Lamb Chops with Toasted Hazelnut Pesto image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons hazelnuts
1 spring garlic bulb, chopped, or 1 tablespoon minced garlic
1 bunch basil
1/2 cup extra-virgin olive oil
Kosher salt
12 to 18 lamb chops (3 chops per person)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside.
  • For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side.
  • To serve, top each chop with approximately 1 tablespoon of the pesto.

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.

LAMB CHOPS WITH MINT-WALNUT PESTO



Lamb Chops with Mint-Walnut Pesto image

Provided by Food Network Kitchen

Categories     main-dish

Time 24m

Yield 2 servings

Number Of Ingredients 11

4 (6-ounce) loin lamb chops
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe follows
2 tablespoons walnuts
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
1 ounce crumbled feta cheese, about 1/4 cup
1/2 clove garlic, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
  • Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
  • Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
  • In a food processor, puree 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 plastic wrap on the surface, and refrigerate for up to 3 days.

Nutrition Facts : Calories 449 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 2 grams, Fiber 1 grams

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.

GRILLED LAMB CHOPS WITH MINT



Grilled Lamb Chops With Mint image

Provided by Food Network Kitchen

Time 30m

Yield 6

Number Of Ingredients 6

1/3 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
1/4 teaspoon red pepper flakes
Sea salt
12 small rib lamb chops (about 2 1/3 pounds)
2 cloves garlic, smashed

Steps:

  • Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
  • Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

Nutrition Facts : Calories 238 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 62 milligrams, Sodium 185 milligrams, Carbohydrate 1 grams, Protein 20 grams, Sugar 0 grams

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