These Grilled Lamb Chops with Arugula Pesto are an elegant, flavor-packed dinner that comes together in under an hour — ideal for a cozy weeknight or a small gathering. The lamb pairs beautifully with a bright, peppery arugula-pistachio pesto that’s quick to make and versatile enough to use on other dishes.
The recipe begins with a simple arugula-pistachio pesto. In a food processor, blend arugula, shelled pistachios, freshly grated Parmesan, garlic, lemon juice, olive oil, salt, and pepper until just smooth. The pesto is bright, herbaceous, and can be made ahead of time and refrigerated for a few days.
For the lamb, frenched lamb rib chops (often called lamb lollipops) are used. Frenched chops have the bone exposed, making them easy to hold while eating and attractive on the plate. After a quick sear in a hot skillet, the chops develop a golden crust while remaining tender inside when cooked to medium-rare.
Ingredients:
- Arugula
- Shelled pistachios
- Parmesan cheese
- Extra virgin olive oil
- Fresh lemon juice
- Garlic
- Kosher salt and freshly ground black pepper
- Frenched lamb rib chops
Step-by-step:
Step One: Make the Arugula Pesto
In a food processor or blender, combine the arugula, pistachios, Parmesan (omit for dairy-free), lemon juice, garlic, olive oil, salt, and pepper. Pulse until the mixture is just smooth. Taste and adjust seasoning. Set aside or refrigerate until ready to use.
Step Two: Cook the Lamb Chops
Pat the lamb chops dry and season generously with kosher salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and swirl to coat the pan. When the oil shimmers, sear the chops in batches so the pan isn’t crowded. Cook 2–3 minutes per side for medium-rare, or slightly longer for your preferred doneness. Add more oil if needed between batches.
Step Three: Rest and Serve
Transfer the cooked lamb to a cutting board and tent loosely with foil for a few minutes to rest. To serve, arrange 2–3 chops per plate and spoon a dollop of arugula-pistachio pesto over the meat. The pesto also pairs well served on the side for guests to add as they like.
Recipe FAQs:
Yes. Store the pesto in an airtight container in the refrigerator for up to three days. If it thickens, stir in a splash of olive oil before serving.
Absolutely. The arugula-pistachio pesto is delicious with grilled chicken, flank steak, or tossed with warm pasta.
Enjoy these grilled lamb chops all summer long — they’re quick, impressive, and full of bright flavor. Comment below after you try them!
Looking for other grilling mains? Try these recipes:
Grilled Steak and Chimichurri Pasta Salad
Grilled Fish Tacos with Citrus Slaw and Green Sauce
Greek-Inspired Grilled Lamb Burgers
Grilled Lamb Chops with Arugula Pesto
Ingredients
For the Arugula Pesto:
- 2 cups roughly chopped and packed arugula
- ½ cup shelled pistachios
- ¼ cup freshly grated Parmesan cheese (omit for dairy-free)
- ½ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves
- Salt and pepper, to taste
For the Lamb Chops:
- 8–10 frenched lamb rib chops (about 1 inch thick; ~2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, plus more as needed
Instructions
Make the Arugula Pesto:
- Combine all pesto ingredients in a food processor or blender and blend until just smooth. Set aside.
Cook the Lamb Chops:
- Pat the lamb chops dry and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat and coat the pan.
- Working in batches, sear the chops until a golden-brown crust forms, about 2–3 minutes per side for medium-rare. Transfer to a cutting board and tent with foil to rest.
- Serve 2–3 chops per plate with a dollop of arugula pesto spooned over the top.
Nutrition
Nutrition information is an approximation.
Additional Info
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Photography and styling by Eat Love Eats.