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grilled lamb chops on bed of arugula on white platter garnished with green pesto and lemon wedges; condiment bowl of green pesto behind it

Grilled Lamb Chops with Rosemary-Arugula Pesto

Contributor: Emily Paster

Lamb chops are a tender, flavorful cut of meat that cook up quickly on the stove or the grill, making them perfect weeknight fare. In this recipe, we serve grilled lamb chops with a fresh, herbaceous herb pesto that comes together in just minutes in the food processor.

  • Author: Emily Paster
  • Prep Time: 15 minutes
  • Rest Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 lamb loin chops, at least 1-inch thick (approx. 2 pounds)
  • 1 tsp. kosher salt, divided
  • ½ tsp. black pepper
  • 6 Tbsp. pine nuts
  • 2 cups baby arugula
  • ¼ cup rosemary leaves (stripped off the woody stems)
  • 2 Tbsp. lemon juice
  • 1 garlic clove
  • ½ cup extra-virgin olive oil

Instructions

  1. Trim any visible fat from the outside of the lamb chops. Sprinkle ¾ of a teaspoon of the salt and the pepper over the lamb chops and refrigerate them for at least one hour.
  2. While you are dry-brining the lamb chops, make the rosemary-arugula pesto. Toast the pine nuts in a dry skillet set over medium heat for 2 to 3 minutes until lightly golden and fragrant. Set aside.
  3. Combine the pine nuts, arugula, rosemary, lemon juice, garlic, and remaining ¼ teaspoon of salt in the bowl of a food processor. Pulse 15 to 20 times to break down the greens.
  4. With the motor running, slowly pour the olive oil into the bowl of the food processor and process until the mixture has formed a smooth paste. Transfer pesto to a serving bowl and set aside.
  5. Preheat the grill to high heat. Place the lamb chops over direct heat and grill with the cover open, turning frequently, until the internal temperature reaches 130 to 135° Fahrenheit on an instant-read thermometer (like this), 15 to 20 minutes*.
  6. Allow the lamb chops to rest for 5 to 10 minutes and then serve immediately with rosemary-arugula pesto on the side.

Notes

*The temperature will continue to rise as the chops rest.