Low Sodium Mint Pesto Lamb Chops

Total time37 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground turmeric
¼ tsp ground ginger

For the mint pesto

1 ½ cups fresh mint leaves, loosely packed
½ cup fresh flat-leaf parsley leaves, loosely packed
2 cloves garlic, roughly chopped
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅓ cup extra-virgin olive oil

Instructions

1
Make the mint pesto: combine the mint leaves, parsley, garlic, lemon juice, lemon zest, and salt in a food processor. Pulse 8–10 times until the herbs are roughly chopped. With the machine running, drizzle in the olive oil and process until the pesto is coarsely smooth but still has some texture. Transfer to a small bowl and set aside.
2
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over both sides of each chop.

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