AIP Friendly Mint Pesto Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this recipe makes them completely weeknight-achievable for four people without sacrificing any of that impressive, restaurant-worthy payoff. The chops get rubbed with a warm blend of turmeric and ginger before hitting a screaming-hot cast iron skillet, building a deep, caramelized crust that locks in all the juicy flavor. While the lamb rests, a bright herb pesto comes together in the food processor — fresh mint, flat-leaf parsley, garlic, lemon juice, and good olive oil blitzed into a coarsely smooth, vibrant sauce that smells absolutely incredible. Following an autoimmune protocol often means giving up the cheesy, nut-heavy pestos you'd normally reach for, but this version skips both entirely and still delivers that same punchy, herbaceous richness. Every ingredient here — the herbs, the citrus, the anti-inflammatory spices — fits the framework without any workarounds or substitutions. Spoon the pesto generously over the platter right before serving and you've got a dish that looks like it took serious effort, even though the whole process is genuinely straightforward.
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Learn more →Ingredients
4 servings
For the lamb
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tbsp olive oil
- 1 tsp fine sea salt
- 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
- 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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