Mint-Pesto Lamb Chops Recipe

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Mint-Pesto Lamb Chops Recipe
Mint-Pesto Lamb Chops Recipe photo by Taste of Home
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Mint-Pesto Lamb Chops Recipe

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3 1
Publisher Photo
I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that. The simple mint-cilantro pesto marries well with the lamb flavor, while the pomegranate-balsamic reduction adds the perfect balance to finish off the dish. This easy-to-prepare entree is delicious and gourmet, and is sure to impress.—Melanie Stevenson, Reading, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 20 min.

Ingredients

  • 2 cups pomegranate juice
  • 1 cup balsamic vinegar
  • PESTO:
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • LAMB:
  • 8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
  • 1 tablespoon olive oil

Directions

In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
Bake, uncovered, at 450° oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Drizzle with pomegranate sauce. Yield: 8 servings.
Originally published as Mint-Pesto Lamb Chops in The Taste of Home Cookbook 2011, p37

Nutritional Facts

2 lamb chops with 1 tablespoon sauce: 238 calories, 13g fat (3g saturated fat), 45mg cholesterol, 352mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

  • 2 cups pomegranate juice
  • 1 cup balsamic vinegar
  • PESTO:
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup olive oil
  • LAMB:
  • 8 double-cut lamb rib chops (2 inches thick and 4 ounces each)
  • 1 tablespoon olive oil
  1. In a large saucepan, bring pomegranate juice and vinegar to a boil over medium heat; cook until reduced to 1/2 cup.
  2. Meanwhile, for pesto, place the mint, cilantro, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
  3. Coat chops with pesto. In a large ovenproof skillet, brown lamb in oil on all sides.
  4. Bake, uncovered, at 450° oven for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Drizzle with pomegranate sauce. Yield: 8 servings.
Originally published as Mint-Pesto Lamb Chops in The Taste of Home Cookbook 2011, p37

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