These Grilled Lamb Chops with Arugula Pesto are an elegant yet approachable dinner that comes together in under an hour. The peppery arugula and crunchy pistachio pesto brightens the rich lamb, making this dish perfect for a cozy weeknight meal or a small dinner party. The recipe is straightforward, can be prepared ahead, and scales easily.
The recipe begins with a bright arugula-pistachio pesto that combines bitter arugula, toasted shelled pistachios, freshly grated Parmesan (optional for dairy-free diets), garlic, lemon juice, and extra-virgin olive oil. Blend to a slightly coarse texture so the pesto keeps a fresh, nutty mouthfeel. You can make the pesto up to three days in advance and keep it chilled in an airtight container—this also lets the flavors meld so the sauce tastes even better the next day.
For the lamb, this version uses frenched lamb rib chops—often called lamb lollipops—where a portion of the bone is exposed. They look beautiful plated and are easy to hold and eat. Seasoned simply with salt and pepper and seared in a hot skillet with a little olive oil, the lamb develops a caramelized crust while staying juicy inside. Aim for medium-rare unless you prefer the meat more well done; the cooking times below will help you hit the right doneness.
Ingredients
- 2 cups roughly chopped and packed arugula
- 1/2 cup shelled pistachios
- 1/4 cup freshly grated Parmesan cheese (optional; omit for dairy-free)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 garlic cloves
- Salt and freshly ground black pepper, to taste
- 8 to 10 frenched lamb rib chops (about 1 inch thick; ~2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more as needed for the pan
Step-by-step
Step One: Make the Arugula Pesto
In a food processor or blender, combine the arugula, pistachios, Parmesan (if using), lemon juice, garlic, and a pinch of salt and pepper. With the motor running, stream in the olive oil until you reach a slightly coarse, spoonable texture. Taste and adjust seasoning. Transfer the pesto to a bowl and set aside or refrigerate until ready to serve.
Step Two: Cook the Lamb Chops
Pat the lamb chops dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid overcrowding, sear the lamb chops until a golden-brown crust forms, about 2 to 3 minutes per side for medium-rare, depending on thickness. Add a little more oil to the pan if needed between batches.
Step Three: Rest and Serve
Transfer the seared lamb chops to a cutting board and loosely tent with foil for about 5 minutes to allow the juices to redistribute. This resting step keeps the meat tender and juicy. To serve, arrange 2 to 3 chops per plate and spoon a generous dollop of arugula-pistachio pesto over or alongside the meat. Garnish with a few chopped pistachios or extra arugula leaves if desired.
Tips and Variations
- Make-ahead: Prepare the pesto up to three days ahead and refrigerate in an airtight container. Bring to room temperature before serving for best flavor.
- Substitutes: The pesto pairs beautifully with grilled chicken or flank steak. Toss it with warm pasta for a quick vegetarian main if you omit the Parmesan for a dairy-free option.
- Grill option: Instead of searing in a skillet, you can grill the chops over medium-high heat for a smoky finish—2 to 3 minutes per side for medium-rare.
- Allergy note: Swap pistachios for walnuts or almonds if preferred, but keep in mind the flavor and texture will change slightly.
Recipe FAQs
Yes—store prepared pesto in an airtight container in the refrigerator for up to three days. Add a thin layer of olive oil on top to help preserve the color.
Can I try this with another type of meat?
Yes—the pesto is versatile and works well with chicken, steak, or even roasted vegetables. It also makes an excellent pasta sauce when tossed with hot noodles and a splash of pasta cooking water.
Servings and Nutrition (Approximate)
Servings: 4. Approximate nutrition per serving: Calories 800 kcal; Carbohydrates 6 g; Protein 51 g; Fat 64 g; Saturated fat 14 g; Polyunsaturated fat 8 g; Monounsaturated fat 37 g; Cholesterol 153 mg; Sodium 848 mg; Potassium 817 mg; Fiber 2 g; Sugar 2 g; Vitamin A 352 IU; Vitamin C 6 mg; Calcium 138 mg; Iron 5 mg. Nutrition information is an estimate and should be used as a guideline only.
Storage
Leftover lamb keeps well in the refrigerator for up to 3 days. Store pesto in a separate airtight container and use it to refresh sliced lamb, toss with pasta, or spread on sandwiches.
Looking for other grilling mains? Try different combinations of grilled proteins and bright herb sauces—this arugula-pistachio pesto is a great template to experiment with.
Photography and styling by Eat Love Eats. Author: Alex Snodgrass.