I’m pairing grilled lamb chops with the only sauce you’ll ever need for lamb chops: a simple charred scallion pesto! Perfect for spring and summer nights!Jump to Recipe
Boy, have I got a delicious and SIMPLE weeknight meal for you guys today! I’m digging lamb chops because they’re so easy to grill up, and I love pairing them in different ways.
The last time I featured lamb chops on the blog I paired them with some hearty orzo and a tasty balsamic sauce, which was perfect for the fall and winter. Today, in honor of the hopefully impending spring season, I’m sharing a lighter take on lamb chops by pairing them with this simple charred scallion pesto!
Charring the scallions before creating the pesto takes a bit of that onion-y bite away from the scallions, and gives a lovely grilled aroma to the pesto. I also toasted some pine nuts to top the dish off with, and served with a quick orzo side dish. These would go equally well with couscous, pasta, or your favorite veggies!
Now it’s your turn: what is your favorite way to cook lamb? Share with me below!
Lamb Chops with Charred Scallion Pesto
- 1 bunch scallions about 5-7 scallions
- 2 tablespoons + 1/2 cup olive oil plus
- extra for lamb chops
- Kosher salt
- 2 cloves garlic minced
- 1/2 cup packed basil
- 1/2 cup pine nuts plus extra for garnish
- 1/2 lemon juiced
- Ground black pepper
- 8 lamb chops
Heat a grill pan or grill to medium-high heat. Place scallions on a small sheet tray and drizzle two tablespoons olive oil and 1/2 teaspoon kosher salt. Grill for about 3-5 minutes per side, until starting to char and brown. Remove and allow to cool while you prepare the other ingredients.
Add garlic cloves to a food processor and pulse until minced. Add grilled scallions, basil, and pine nuts and pulse until combined. With food processor running, drizzle in remaining 1/2 cup olive oil through the top. Pulse until creamy. Add lemon juice and season with salt and pepper to taste; pulse several more times to combine.
Season lamb chops on all sides with olive oil, salt and pepper. Grill over medium-high heat for about 4 minutes per side. Allow to rest for 5-10 minutes before serving with scallion pesto and pine nuts..