Lamb Chops with Macadamia Nut, Mint and Green Olive Pesto

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Quick Facts:

Serves 6


¼ cup finely minced parsley
2 Tbsp rosemary
1 garlic clove, finely minced
2 shallots
¼ cup olive oil
12 lamb chops, with bone
Salt and freshly ground black pepper
Thinly sliced roasted red peppers, for service
¾ cup roasted and salted macadamia nuts
1 cup loosely packed fresh mint leaves
½ cup green olives, pitted
½ cup olive oil
½ teaspoon smoked paprika powder
Juice of 1 lime
Salt and pepper to taste
Roasted red peppers, cut into strips


1. Combine the parsley, rosemary, garlic, shallot and olive oil. Rub onto chops. Place in a casserole and generously season with salt and pepper.
2. Marinate at least 2 hours in the refrigerator or overnight.
3. In a food processor pulse together the macadamia nuts, mint, olives, olive oil, lime juice and smoked paprika.
4. Heat a large skillet over medium high heat. Remove the marinade from the chops. Sear the lamb chops on both sides until nicely browned and internal temperature reaches 135 degrees.
5. Serve with pesto and roasted peppers.

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