Grilled Lamb Chops with Mint Pesto and Spring Vegetables
Succulent lamb chops charred to perfection on the grill, served with a vibrant fresh mint pesto and tender spring vegetables. A celebration of seasonal flavours that's perfect for outdoor dining.
Ingredients
- 8 lamb loin chops, approximately 700g total
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp dried rosemary
- 60g fresh mint leaves
- 30g fresh flat-leaf parsley
- 50g pine nuts, toasted
- 40g Parmesan cheese, grated
- 100ml extra virgin olive oil
- 1 lemon, juiced
- 200g asparagus spears, trimmed
- 200g baby courgettes, halved lengthwise
- 150g spring onions, trimmed
- 100g radishes, halved
Instructions
Remove lamb chops from the refrigerator 30 minutes before cooking to bring to room temperature.
Combine 3 tbsp olive oil, minced garlic, salt, pepper, and dried rosemary in a bowl, then rub generously over the lamb chops.
Prepare the mint pesto by blending fresh mint, parsley, pine nuts, Parmesan, lemon juice, and extra virgin olive oil in a food processor until smooth. Season to taste.
Preheat your barbecue or grill to high heat, approximately 220°C.
Toss asparagus, baby courgettes, spring onions, and radishes with a drizzle of olive oil and season with salt and pepper.
Place the lamb chops on the hot grill and cook for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
Transfer lamb to a warm plate, cover loosely with foil, and rest for 5 minutes.
Grill the spring vegetables for 2-3 minutes per side until slightly charred and tender-crisp.
Arrange the grilled vegetables on a serving platter, place the rested lamb chops on top, and drizzle generously with mint pesto.
Serve immediately with any remaining pesto on the side.
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