Seared Lamb Loin Chops with Mint-Pistachio Pesto

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author A Bachelor & His Grill


  • 6 Omaha Steaks Lamb Loin Chops
  • 2 tablespoons olive oil
  • 4-6 cloves garlic minced
  • 1/4 cup fresh thyme leaves roughly chopped
  • 1/2 teaspoon brown sugar
  • Cayenne pepper to taste
  • Kosher salt and fresh ground pepper to taste
  • Parsley chopped, to garnish
  • A Bachelor & His Grill's "Mint-Pistachio Pesto," recipe below


  • Place the lamb chops in an air-tight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally.
  • Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature.
  • Preheat the grill to high.
  • Gently lay the lamb chops over direct heat of the grill's hottest grates, searing for 3-4 minutes per side for medium rare (135 degrees internal temperature) or 4-6 minutes per side for medium (145 degrees).
  • Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest.
  • Serve with A Bachelor and His Grill's, "Mint-Pistachio Pesto." (recipe below).