Grilled Lamb Chops with Mint Pesto

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender grilled lamb chops seasoned with a quaternary spice mix served alongside a refreshing mint pesto that highlights secondary flavor notes. This Mediterranean recipe, ready in about 45 minutes, pairs lamb loin chops, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 chops (about 1 1/2 lbs) lamb loin chops
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 cup packed fresh mint leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup, toasted pine nuts
• 1/4 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 1 large garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup extra virgin olive oil

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper to create the quaternary spice mix. Rub this evenly over 8 lamb loin chops (about 1 1/2 lbs) along with 2 tbsp extra virgin olive oil. Let rest at room temperature for 20 minutes.
2. Step 2: While the lamb marinates, prepare the secondary mint pesto by combining 1 cup packed fresh mint leaves, 1/2 cup packed fresh parsley leaves, 1/4 cup toasted pine nuts, 1/4 cup grated Parmesan cheese, 2 tbsp lemon juice, 1 large garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor. Pulse while drizzling in 1/3 cup extra virgin olive oil until smooth but still slightly textured.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the lamb chops for 4-5 minutes per side, until caramelized on the outside and medium-rare inside (about 135°F internal temperature).
4. Step 4: Remove from heat and let the chops rest for 5 minutes. Serve each chop topped with a generous spoonful of the secondary mint pesto.