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Tag: mint pesto lamb chops

  • Lamb Lollipops with Mint Pesto (Fancy Enough for a Crown)

    Lamb Lollipops with Mint Pesto (Fancy Enough for a Crown)

    Lamb lollipops are exactly what they sound like. Lamb chops. Frenched into little handles. Eat with your hands. No shame.

    Juicy, herb-crusted, seared to perfection. Served with a vibrant, garlicky mint pesto that cuts through the richness. Fancy dinner party energy. Zero stress.

    Ingredients

    Serves 4 as an appetizer or 2 as a main.

    For the Lamb:

    • 8 lamb chops (frenched—ask your butcher)
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon fresh rosemary, finely chopped
    • 1 tablespoon fresh thyme, finely chopped
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    For the Mint Pesto:

    • 2 cups fresh mint leaves (packed)
    • ½ cup fresh parsley or basil
    • ¼ cup pine nuts or walnuts
    • ¼ cup grated Parmesan cheese
    • 2 cloves garlic
    • ¼ cup olive oil
    • 1 tablespoon lemon juice
    • Salt to taste

    Step-by-Step Instructions

    Step 1: Marinate the Lamb

    1. In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
    2. Coat lamb chops. Marinate for 15 minutes (or up to 4 hours in the fridge).

    Step 2: Make the Mint Pesto

    1. In a food processor, combine mint, parsley, nuts, Parmesan, garlic, and lemon juice.
    2. Pulse until finely chopped. With machine running, stream in olive oil.
    3. Season with salt. Set aside.

    Step 3: Sear the Lamb Lollipops

    1. Heat a heavy pan over medium-high heat (no oil needed—meat has oil).
    2. Sear lamb chops for 2–3 minutes per side for medium-rare.
    3. Let rest for 5 minutes.

    Step 4: Serve

    1. Arrange lamb lollipops on a platter.
    2. Spoon mint pesto over the top or serve on the side for dipping.
    3. Pick up by the bone. Bite. Grin. Repeat.

    Summary

    Prep Time: 10 minutes | Marinate: 15 minutes | Cook Time: 6 minutes | Total Time: 30 minutes

    Yield: 8 lamb lollipops

    Difficulty: Easy

    Storage Notes

    Lamb is best fresh. Leftover pesto is a gift that keeps giving.

    • Fridge (lamb): Store cooked chops for up to 3 days. Reheat in pan over medium-low for 2 minutes per side.
    • Fridge (pesto): Store in a jar with a thin layer of olive oil on top for up to 1 week.
    • Freezer (pesto): Freeze in ice cube trays for up to 3 months. Pop one out whenever you need brightness.
    • Pro tip: Ask your butcher to french the lamb chops. It takes 30 seconds and makes you look like a pro.