Lamb Chops With Mint Pesto

Lamb chops are simply delicious when cooked properly, and make an elegant dish for entertaining or for a special Sunday dinner with family. The addition of the mint pesto creates a little variation on the usual mint sauce or jelly. We are lucky enough to have lamb chops available to us to buy that are already boned, but bone in lamb chops are certainly just as tasty.

Buon Appetito!
Deborah Mele 2011

Lamb Chops With Mint Pesto

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 15 mins

These lamb chops would be a great Sunday lunch idea.


4 Meaty Lamb Chops (About 2 Inches Thick)
3 Tablespoons Olive Oil
Salt & Pepper to Taste
Mint Pesto:
1/4 Cup Whole Blanched Almonds, Lightly Toasted
1/3 - 1/2 Cup Extra Virgin Olive Oil
3/4 Cup Fresh Basil Leaves, Washed And Patted Dry
1 1/4 Cups Fresh Mint Leaves
3 Medium Cloves Garlic
Salt And Pepper
1/4 Cup Parmesan Cheese (Optional)


To make the pesto, put the almonds, cheese (if using), and the olive oil in a food processor and pulse until pureed.
Add the basil, mint, and garlic and process to a smooth texture, adding additional olive oil until the mixture is the consistancy of a thick sauce. Cover and refrigerate for at least 1 hour for the flavors to meld.
Taste for salt and pepper and add if needed.
Serve the pesto or refrigerate up to 24 hours, bringing it back to room temperature before serving.
Preheat oven to 475 degrees.
Remove lamb from the refrigerator and allow to come to room temperature.
Rub with olive oil, and sprinkle liberally with salt and pepper.
Place the lamb in an oven proof heavy frying pan and sear on one side until golden brown.
Turn the chops and place in the preheated oven.
Cook for about 10 minutes, or until medium rare (125 degrees internal temperature tested with a meat thermometer).
To serve, drizzle each chop with a good helping of the mint pesto over each.


7 Responses to “Tozzetti (Umbrian Almond & Hazelnut Biscotti)”

  1. 1
    Nancy Passerini — June 29, 2015 @ 4:54 pm

    I love reading your blog and your recipes have inspired me greatly!
    I went on line to look for the cup and saucer you show with the biscotti but can”t find. How can I order some?
    Thanks so much!


    Deborah Reply:

    The cup and saucer are from Fima in Deruta. You’d have to contact them about ordering.


  2. 2
    Rosetta — July 2, 2015 @ 8:24 am

    Good morning Deborah,

    I have been following your website for years now and have never had an issue with any of your wonderful recipes until last night! I know that I followed your recipe for these biscotti and they did not turn out well at all..the flavor was amazing but the dough spread out and was so very sticky…was the flour amount printed correct? I know that I must have done something wrong…can you help me out as I would like to try again??

    Thanks so very much!



    Deborah Reply:

    Rosetta, I double checked and that was the amount of all-purpose flour that I used. The dough is rather sticky, but if you found that your dough spread too much, increase the amount of flour by 1/4 cup.


  3. 3
    Rosetta — July 2, 2015 @ 10:08 am

    Thanks Deborah,

    Will do…thanks so much!!

    I have another question…when I attempt this again, should I look for the dough to be pliable enough to somewhat “roll” it into a log if I flour my hands lightly or do I simply use a spatula to basically place the dough onto the baking sheets?


    Deborah Reply:

    Rosetta, although this dough is sticky, I found it easy enough to roll into a log. Lightly flour your counter or a bread boards before rolling.


  4. 4
    Rosetta — July 2, 2015 @ 10:19 am

    Thanks for the advice Deborah…I will keep you posted on the results.


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