Grilled lamb chops with cilantro lime pesto

Posted on May 28, 2012


I love this twist on pesto.  You can pour it over any protein you like, not just lamb.  It has a light summery flavor with a zing of citrus that has an amazing contrast to the rich flavor of lamb I just love.  Today I served the chops simply over a bed of organic baby lettuce with some avocado and the pesto as both a sauce and salad dressing.

8 double cut grass fed lamb chops

1/2 avocado, diced

several leaves organic baby lettuces

1 cup fresh cilantro

3 garlic cloves minced

1/4 cup toasted pumpkin seeds

1 Tbsp fresh lime juice

1 Tbsp water

salt to taste

Prep the lamb chops by seasoning liberally with salt, and a drizzle of fresh lime juice.  Preheat a grill to medium and sear chops, the lower the heat a bit and cook until desired doneness.  Meanwhile make the pesto by combining cilantro, garlic, pumpkin seeds, lime juice, water, and a sprinkle of salt in a blender and processing until a smooth paste forms.  Rinse lettuce and lay out on a plate with diced avocado.  Arrange lamb on lettuce and allow to rest for about 10 minutes.  Pour sauce over the top and enjoy!

*If you have raw pumpkin seeds toast them in a skillet with just a touch of olive or avocado oil.  You will know they are done when the begin to pop.

Posted in: Today's recipe