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Lamb Chops and Fingerlings Whole30 Easter

Grilled Lamb Chops and Fingerlings with Arugula Pesto

A sneak peek recipe from Cooking Whole30.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 2

Ingredients
  

For the Chops

  • 4 lamb loin or rib chops (about 1 pound)
  • 1 clove garlic, halved
  • 2 teaspoons snipped fresh thyme
  • Coarse salt and black pepper

For the Potatoes

  • 6 fingerling potatoes
  • Coarse salt
  • 1 tablespoon extra virgin olive oil
  • Black pepper

For the Pesto

  • 2 cups packed arugula
  • 1/2 cup almonds toasted
  • 1/2 cup walnut oil or extra virgin olive oil
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • PREHEAT a grill to medium (350 to 375 F)
  • MAKE THE POTATOES: Put the potatoes in a large saucepan with enough water to cover. Lightly salt the water. Bring to a boil and cook until the potatoes can be pierced with the tip of a knife but are not completely tender, 9 to 10 minutes. Drain. When cool enough to handle, cut the potatoes in half lengthwise and toss with the olive oil and salt and black pepper to taste..
  • MAKE THE PESTO: In a food processor, combine the arugula, almonds, walnut oil, lemon zest and juice, garlic, salt, and cayenne. Process until smooth.
  • Grease the grill rack. Place the chops and potatoes on the greased rack over direct heat. Cover and grill the chops, turning once, for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). Grill the potatoes, turning once, for 10 minutes, or until they are tender and have grill marks.
  • Serve the lamb chops with the pesto and grilled potatoes.
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