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5 from 4 votes

Grilled Lamb Chops with Pistachio Mint Pesto

Preparing lamb chops sous vide yields perfect results. By cooking them as part of a whole rack first, you can focus on browning them beautifully right before it's time to eat. The pesto is at its most flavorful when you let it come to room temperature before cooking.
Cook Time2 hours
Total Time2 hours
Cuisine: American
Keyword: bbq, grilled, lamb, lamb chops, mint, pesto
Servings: 4 servings
Author: Tara Noland

Ingredients

Lamb

  • 2 or 3 - 7 to 8 bone lamb racks
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 2 or 3 sous vide pouches

Pistachio Mint Pesto

  • 1/2 cup finely grated Grand Padano cheese
  • 1 tsp. freshly squeezed lemon juice
  • 1 clove garlic halved lengthwise and thinly sliced
  • 1 cup loosely packed fresh peppermint or spearmint leaves
  • 1/4 cup ground unsalted pistachios
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  • For the pesto: In a food processor fitted with the metal blade, combine cheese, lemon juice and garlic. Pulse until a coarse paste forms. Add mint and pistachios; pulse until mint is finely chopped. With the motor running, pour in oil through the feed tube and puree until smooth. Season to taste with salt and pepper.
  • Use immediately or transfer to an airtight container and refrigerate for up to 1 week.
  • For the lamb: Preheat hot water bath to 133F.
  • Using a sharp knife, trim all but a thin layer of fat from the racks. Rub 2 Tbsp. oil all over racks to coat.
  • Place each rack in a separate sous vide pouch and seal. Immerse in preheated hot water bath for 2 hours.
  • Remove pouches from hot water bath. Transfer to an ice bath and chill for 1 hour. Preheat a grill to high or heat a heavy-bottomed skillet over high heat.
  • Open pouches and slice racks into chops (each rack should yield 6 or 7 chops). Rub chops all over with remaining oil and season well with salt and pepper.
  • Place chops on grill or in skillet and sear for about 90 seconds per side or until just browned. Arrange chips on warm plates. Serve with pesto.

Tips:

  • You can easily halve or double this recipe. The racks are cooked at a slightly lower temperature than the one I usually recommend, because the chops will cook a bit more while browning. If you like your chops cooked to more than medium-rare, increase the browning time to 3-4 minutes per side.
  • To make ahead: Prepare up to the end of Step 3. Refrigerate sealed pouches for up to 1 week or freeze for up to 6 months. Proceed with Step 4.

Nutrition

Serving: 1