Mains

Lamb Chops with Honey Mint Pesto

Servings 4
Grilled lamb chops with pesto.

Overview

These grilled lamb chops are a great choice for your Easter meal. The pesto with mint instead of basil pairs perfectly with the lamb.

Instructions


Β 1. Marinate the lamb: Place the lamb in a shallow dish or large zip-top plastic bag. Stir together the oil, lemon juice, honey, salt, and pepper. Pour over the lamb and toss well to coat. Cover or seal and refrigerate for at least 2 hours and up to 6 hours.


Β 2.Β Make the pesto: Combine the mint, parsley, pine nuts, lemon juice, garlic, and honey in a food processor. Pulse until finely minced. Gradually add the olive oil until smooth. Add 1 to 3 tablespoons water to reach desired consistency. Season with salt and pepper to taste.


Β 3. Grill the lamb: Preheat the grill to medium-high heat. Grill the lamb chops, covered with the grill lid, 3 to 4 minutes on each side or to desired doneness.


To Serve: Place the lamb chops on a serving platter and serve with the pesto. Garnish with fresh spring radish (optional).

#savethebees

Shop the recipe

12 ounce Port Bourbon Barrel Aged Orange Blossom Honey

Port Bourbon Barrel Aged Orange Blossom Honey

$24.00

Ingredients

  • 2 racks lamb, frenched and cut into double chops
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Savannah Bee Honey (we used Port Bourbon Barrel Aged Orange Blossom Honey)
  • Β½ teaspoon kosher salt
  • Β½ teaspoon freshly ground pepper
  • 2 cups loosely packed fresh mint
  • 1 cup loosely packed fresh flat-leaf parsley
  • 1/3 cup pine nuts
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 2 tablespoons Savannah Bee Honey
  • 1/3 cup extra virgin olive oil
  • 1 to 3 tablespoons water
  • Kosher salt and freshly ground pepper to taste
  • Radish for garnish (optional)

Shop the recipe

12 ounce Port Bourbon Barrel Aged Orange Blossom Honey

Port Bourbon Barrel Aged Orange Blossom Honey

$24.00

You Might Also Like