Having critiqued acclaimed steakhouses from London to Sydney, I know that lamb chops demand precise cooking and bold accompaniments. This recipe pairs perfectly seared chops with a vibrant pesto of mint, pistachio, and lemon—a bright counterpoint to the meat’s richness.

Ingredients

• 8 lamb rib chops (about 1” thick)

• Salt and pepper

• 2 tbsp olive oil, divided

• Pesto:

  • ½ cup shelled pistachios

  • ½ cup fresh mint leaves

  • 1 garlic clove

  • Zest and juice of 1 lemon

  • ¼ cup olive oil

  • Salt, to taste

Cooking Steps

1. Make pesto: In a food processor, pulse pistachios, mint, garlic, lemon zest, and juice. With motor running, drizzle in oil until a coarse paste forms. Season.

2. Prep lamb: Pat chops dry; season both sides with salt and pepper.

3. Grill: Heat grill or grill pan over high. Brush chops with 1 tbsp oil. Cook 3–4 minutes per side for medium-rare (130°F/54°C internal).

4. Rest: Transfer to plate, tent with foil, rest 5 minutes.

5. Serve: Spoon pesto over chops and garnish with extra mint leaves.

Chef’s Advice

• Resting meat: Redistributes juices for succulent bites.

• Pistachio texture: Slightly coarse pesto retains crunch and interest.

• Grill marks: High heat yields caramelized exterior without overcooking inside.

These lamb chops, kissed by char and crowned with herby pesto, make a striking centerpiece. Pair with grilled vegetables or a simple salad to round out the plate.