Lamb Chops With Green Goddess Pesto

4.50 from 2 votes

These lamb chops are cooked to perfection in a feisty green goddess pesto rub, delicately fragrant from cumin and garam masala and have a lip smacking sauce of white wine roasted garlic.
The key here is the braising of the mutton/lamb chops and that Green Goddess pesto that ensures you will fall in love with red meat and even go for seconds!
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Served AsDinner
Recipe Taste Salty, Sour, Tangy
Servings 3


  • 8 lamb chops 2 inch thick
  • olive oil
  • 1 shallot large, thinly sliced
  • 1 cup dry white wine
  • 1 bay leaf
  • ½ lemon juice
  • 2 cup broth your choice of beef or vegetable broth
  • parsley fresh, for garnish
  • ½ teaspoon Salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoon dried crushed mint more for garnish
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala
  • 3 teaspoon red chili flakes adjust acc to taste

For the green goddess pesto

  • 1 cup fresh mint
  • 1 cup cilantro fresh with tender stems
  • 2 sprig rosemary or 2 tsp dried rosemary
  • ½ cup parsley
  • 2 cloves garlic
  • 1 green chili
  • Olive oil


  • Preheat oven to 350 degrees F. Prepare the spice mix. Spice the lamb chops on all sides generously with the spice mix.
  • Blend all the ingredients mentioned under the green goddess pesto well . Add it to the meat and smother it completely on both sides. Sprinkle a little chili flakes on the chops. Next, In a large cast iron skillet, heat 2 tbsp olive oil.
  • Now add lamb chops and brown on all sides over medium-high heat. Remove lambchops from the cooking skillet.
  • In the same skillet, add sliced shallots and sauté till translucent. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes).
  • Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes. Add lamb back to skillet and let everything cook together for 10 minutes.
  • Cover skillet or Dutch oven and place in a 350 F-heated oven for 2 hours to 2½ hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
  • Next, While lamb cooks, proceed to make the mashed potatoes and the sides.
  • Once lamb is ready, let it rest for ten minutes before serving.
  • Serve HOT with a little garnish of crushed mint and fresh parsley leaves, along side the creamy mashed potatoes, peas and tomatoes. Don't forget the wine sauce!!

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4.50 from 2 votes

Recipe Nutrition

Calories: 866 kcal | Carbohydrates: 11 g | Protein: 113 g | Fat: 32 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 343 mg | Sodium: 1379 mg | Potassium: 1682 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2149 IU | Vitamin C: 20 mg | Calcium: 102 mg | Iron: 12 mg

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Swayampurna Mishra
Swayampurna Mishra

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  1. 5 stars
    Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \”Good main-course recipe, captures essence of mint & lamb which is a classic combination.Thumbs ups\”

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