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This recipe is from Season 2 of 5 Ingredient Fix


  • 1 1/2 cups packed fresh mint leaves, from about 2 large bunches

  • 1/4 cup sliced almonds, toasted

  • 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons

  • Kosher salt

  • 1/4 cup extra-virgin olive oil, plus more for grilling

  • 2 tablespoons water

  • Freshly cracked black pepper

  • 12 lamb rib chops, Frenched, about 2 pounds


  • 1.

    Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.

  • 2.

    Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.

  • 3.

    Serve the grilled chops with mint pesto drizzled over the top.

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