WINEVERSEiQ™

    Grilled Lamb Chops with Mint Pesto

    Mediterranean elegance with bold Cabernet Sauvignon

    Grilled lamb chops with mint pesto

    Few dishes capture the essence of Mediterranean cuisine quite like perfectly grilled lamb chops. The rich, slightly gamy flavor of lamb is beautifully complemented by the bright, herbaceous notes of fresh mint pesto. When paired with a bold Cabernet Sauvignon, this dish transforms into an extraordinary culinary experience that celebrates the art of simple, quality ingredients.

    Wine Pairing

    Recommended: Cabernet Sauvignon from Napa Valley or Bordeaux

    The robust tannins and dark fruit notes of Cabernet Sauvignon stand up beautifully to the richness of lamb, while its structure complements the fresh mint.

    Ingredients

    For the Lamb:

    • 8 lamb rib chops (about 2 lbs)
    • 3 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tbsp fresh rosemary, chopped
    • Salt and black pepper to taste
    • Zest of 1 lemon

    For the Mint Pesto:

    • 2 cups fresh mint leaves
    • 1/2 cup fresh parsley
    • 1/3 cup toasted pine nuts
    • 2 cloves garlic
    • 1/2 cup olive oil
    • 1/4 cup Parmesan cheese, grated
    • 2 tbsp lemon juice
    • Salt to taste

    Instructions

    1. Marinate the lamb: Combine garlic, olive oil, rosemary, lemon zest, salt, and pepper. Rub over lamb chops and marinate for at least 30 minutes, up to 4 hours refrigerated.
    2. Make the pesto: In a food processor, combine mint, parsley, pine nuts, and garlic. Pulse until roughly chopped. With processor running, slowly add olive oil until smooth.
    3. Finish the pesto: Add Parmesan and lemon juice. Pulse to combine. Season with salt to taste. Set aside.
    4. Prepare the grill: Preheat grill to high heat (about 450-500°F). Clean and oil the grates.
    5. Grill the lamb: Remove lamb from marinade and pat dry. Grill for 3-4 minutes per side for medium-rare, or until desired doneness.
    6. Rest and serve: Let lamb rest for 5 minutes. Serve topped with mint pesto or with pesto on the side.

    Chef's Tips

    • • Bring lamb to room temperature before grilling for even cooking
    • • Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare
    • • The pesto can be made a day ahead and stored in the refrigerator
    • • Toast pine nuts in a dry pan until golden for enhanced flavor
    • • Reserve some pesto to drizzle over roasted vegetables as a side