Grilled Lamb Chops
Grilled Lamb Chops with Balsamic-Honey Glaze and Mint Pesto is a jaw dropper sure to make everyone’s mouth water as soon as the platter hits the table. Impressive and tasty, but it isn’t overly fussy. We like to serve this one for a special evening with friends for both the wow-factor and the simplicity.
Lamb chops might sound intimidating but they’re simple and quick. If you don’t think you like lamb you might want to try these. A quality lamb chop should be tender and flavorful. The glaze and pesto enhance the delicious flavor and offset the richness beautifully.
I figure 3-4 chops per person with a couple of sides for an average-appetite table but if you have hearty eaters at your table you might want to plan for a couple of extra chops, they’re small…..
Lamb Chops with Balsamic-Honey Glaze and Mint Pesto
Equipment
- Grill
Ingredients
Ingredients
- 16 baby lamb chops frenched
- 2 tbsp olive oil
Glaze
- ½ cup aged balsamic vinegar
- ¼ cup honey
- Kosher salt
- freshly ground black pepper
Mint Pesto
- 1 ½ cups tightly packed fresh flat-leaf parsley leaves
- 1 cup tightly packed fresh mint leaves
- 1-2 cloves garlic or more, to taste
- 2 tbsp pine nuts
- 1/3 cup extra virgin olive oil
- 3 tbsp freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
Instructions
Directions
- Prepare the Mint Pesto up to 2 hours ahead. Combine the parsley, mint, garlic, and pine nuts in a food processor and process until smooth. Add the cheese, season with salt and pepper and process for a few seconds to combine. Scrape into a bowl and refrigerate up to 2 hours. Bring to room temperature before serving.
- Prepare your grill for direct, high heat cooking
- Whisk together the vinegar and honey in a small bowl and season with salt and pepper. Pour half of the mixture into a separate bowl and set aside for serving.
- Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook for 2-3 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze, and continue grilling for 2 minutes longer for medium-rare.
- Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes. Serve 3-4 chops per person and top each with a few teaspoons of the mint pesto.
Notes
