Go Back
Easy Lamb Chops Mint Pesto & Roasted Tomatoes

Pan-Seared Lamb Chops with Mint Pesto and Roasted Tomatoes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 8 pieces Lamb chops Rib or loin chops, about 1 inch thick
  • 1 cup Fresh mint leaves Tightly packed
  • 1 tbsp Fresh rosemary Roughly chopped
  • 2 cloves Garlic Peeled and smashed
  • 1/4 cup Pine nuts Lightly toasted
  • 1/4 cup Parmesan cheese Freshly grated
  • 1/2 cup Olive oil Extra virgin, plus 2 extra tablespoons for cooking
  • 2 cups Cherry tomatoes Mixed red and yellow
  • 1 tsp Kosher salt Divided use
  • 1/2 tsp Black pepper Freshly cracked

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Toss the cherry tomatoes with 1 tablespoon of olive oil and a pinch of salt and pepper.
  • Spread the tomatoes evenly on a baking sheet and roast for 15 to 20 minutes until they are blistered and tender. Set aside.
  • In a food processor, combine the fresh mint leaves, rosemary, garlic, pine nuts, and Parmesan cheese. Pulse until the ingredients are coarsely chopped.
  • With the food processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto reaches a smooth, cohesive consistency. Taste and season with salt and pepper.
  • Pat the lamb chops dry with paper towels. Season both sides generously with the remaining salt and black pepper.
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with the remaining 1 tablespoon of olive oil. Once the oil is shimmering, add the lamb chops.
  • Sear the lamb chops for 3 to 4 minutes per side for a medium-rare internal temperature of 135 degrees Fahrenheit.
  • Transfer the lamb chops to a plate and let them rest for 5 minutes.
  • Serve the rested lamb chops alongside the roasted cherry tomatoes, generously spooning the fresh mint pesto over the meat.