Lamb Chop With Delicious Walnut Mint Garden Pesto

I don’t eat lambs. I don’t like the especially gamey taste that they have. It’s so much stronger than beef that I can’t stomach it at all.

My worst experience of lamb was in Durham. They have a tradition of eating haggis in January as part of the Burns Supper to commemorate the poet Robert Burns – a tradition that originated from Scotland. Oh my, that smell! I will never allow that in my kitchen! I couldn’t stomach it at all, and had to leave that untouched during the dinner event at Durham.

A bone-in lamb is supposed to be better, since it comprises the better cuts of the meat. I mean, I can’t possibly stop the other two guys from eating this at home; if they so love it, they can and should go ahead. The guy has been talking about making lamb chop at home for quite a while, so I recommended this recipe for him to try out. Honestly, I’m not sure how it tastes, but looking at the colours, they look good enough – well-browned and grilled with some charred sides.


  • Walnut: 65g, toasted
  • Fresh mint leaf: 25g
  • Olive oil: 1/2 cup
  • Apple cider vinegar: 5 tbsp
  • Honey: 1 tbsp
  • Lamb chop: 4, bone-in
  • Salt: to taste
  • Ground blackpepper: to taste
  • Oil: 2 tbsp


  1. Blend together walnut, mint leaves, olive oil, apple cider vinegar and honey to form a smooth paste. Set aside.
  2. Season lamb with salt and blackpepper.
  3. Heat grill pan with oil. Grill lamb on both sides till cooked and browned.
  4. Serve lambs sizzling hot with pesto sauce on the side.


  • This recipe was originally served with a blend of pesto that included arugula leaves. I removed that from the recipe as these leaves give a slightly bitter aftertaste that I don’t really like.

2 persons as main dish

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