Lamb Chops With Green Goddess Pesto

Lamb Chops With Green Goddess Pesto - Plattershare - Recipes, food stories and food lovers

About Lamb Chops With Green Goddess Pesto

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!
5 from 2 votes
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Recipe Time & More

Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Served AsDinner
Recipe TasteSaltySourTangy
Calories - 866 kcal
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 tsp Salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp dried crushed mint more for garnish
  • 1 tsp cumin powder
  • ½ tsp Garam Masala
  • 3 tsp Chilli flakes adjust acc to taste

For the green goddess pesto

  • 1 cup fresh mint
  • 1 cup Coriander fresh with tender stems
  • 2 sprig rosemary or 2 tsp dried rosemary
  • ½ cup parsley
  • 2 cloves garlic
  • 1 Green Chillies
  • 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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5 from 2 votes

Recipe Nutrition

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

Swayampurna Mishra
Swayampurna Mishra

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  1. 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\”5 stars

5 from 2 votes

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