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Hazelnut-Crusted Lamb Chops with Mint Pesto Recipe

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4.1 from 15 reviews

This Hazelnut-Crusted Lamb Chops recipe offers a flavorful and elegant dish featuring tender lamb rib chops coated with a crunchy hazelnut and herb crust. The lamb is seared to develop a beautiful crust and then roasted to juicy medium-rare perfection. Served with a fresh, bright mint pesto made from fresh herbs, Parmesan, pine nuts, and garlic, this recipe balances savory, nutty, and refreshing flavors perfect for a special dinner.

Ingredients

Mint Pesto

  • 1 cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 4 cloves garlic, 2 whole and 2 minced, divided
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • Juice of ½ lemon
  • Salt and pepper, to taste

Lamb Chops

  • 8 lamb rib chops, trimmed and joined in a rack
  • 1 cup finely chopped hazelnuts
  • 2 tablespoons fresh thyme leaves
  • ¼ cup Dijon mustard

Instructions

  1. Make the mint pesto: Combine fresh mint leaves, parsley leaves, grated Parmesan cheese, pine nuts, and the 2 whole garlic cloves in a food processor.
  2. Pulse herbs and nuts: Pulse until the mixture is coarsely chopped.
  3. Incorporate olive oil: With the processor running, gradually add ⅓ cup of extra-virgin olive oil until well blended.
  4. Add lemon juice and seasoning: Add the juice of half a lemon and season with salt and pepper to taste.
  5. Final pulse and set aside: Pulse again briefly to mix all ingredients thoroughly, then set the mint pesto aside.
  6. Preheat the oven: Set the oven to 400°F (200°C) to prepare for roasting the lamb.
  7. Season the lamb rack: Sprinkle salt and pepper evenly over the entire lamb rack.
  8. Prepare the hazelnut mixture: In a bowl, mix finely chopped hazelnuts, fresh thyme leaves, and the 2 minced garlic cloves. Set aside.
  9. Apply Dijon mustard: Spread ¼ cup of Dijon mustard evenly over the entire surface of the lamb rack.
  10. Add hazelnut crust: Press the hazelnut, thyme, and garlic mixture firmly on top of the mustard-coated lamb rack to form a crust.
  11. Protect bones with foil: Cover the exposed bones of the rack with tin foil to prevent burning during cooking.
  12. Sear the lamb: Heat the remaining 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Sear the lamb rack for 2 minutes on the fat side and the flatter side to develop a brown crust. No need to sear the concave side.
  13. Roast in the oven: Transfer the skillet to the preheated oven and roast for about 20 minutes for medium-rare doneness. Use an instant-read thermometer to check for an internal temperature of 130-135°F (54-57°C).
  14. Rest the meat: Remove the lamb from the oven and let it rest for 5 minutes to allow the juices to redistribute.
  15. Cut into chops: Slice the rack into 8 individual lamb chops.
  16. Serve with pesto: Plate the lamb chops and drizzle generously with the prepared mint pesto before serving.

Notes

  • Resting the meat after roasting is crucial for juicy, tender lamb chops.
  • Covering the bones with foil prevents them from burning during roasting.
  • Use an instant-read thermometer for precise doneness; 130-135°F is medium-rare.
  • The mint pesto adds a fresh, herbaceous contrast to the rich, nutty lamb crust.
  • Feel free to substitute pine nuts with walnuts or almonds if preferred.

Find it online: https://cozyplatter.com/hazelnut-crusted-lamb-chops-with-mint-pesto-recipe/