Cookbook Profile

Grilled Lamb Chops
with Herb-Almond Pesto
(Costole d'Agnello Alla Brace)

Grilled Lamb Chops with Herb-Almond Pesto

Serves 4


Lamb is popular in the mountains of Abruzzo, where it is served roasted, in stews, and, of course, from the grill. The herb and almond pesto, I confess, is my embellishment. The bright green, tangy sauce beautifully complement the rich flavor of the seared chops.


Prepare a fire in a charcoal grill or preheat a gas grill to high.

To make the pesto, in a food processor, combine the basil, parsley, mint, almonds, garlic, and 1 teaspoon salt and process until coarsely chopped. Stop to scrape down the sides of the bowl as needed. With the motor running, drizzle in the olive oil and purée to a thick consistency. Scrape the pesto into a bowl and stir in the vinegar. Set aside.

Rub the lamb chops on all sides with the 2 tablespoons olive oil and season with salt and pepper. Arrange on the grill grate and grill over medium-high to high heat until seared and nicely grill marked on the first side, about 3 minutes. Turn and grill on the second side for about 3 minutes longer for medium-rare. Transfer to a platter, tent with aluminum foil, and let rest for 5 minutes.

Arrange 2 chops on each of 4 dinner plates, spoon a generous dollop of pesto on the side, and serve.

Wine suggestion: Nero d'Avola, a sturdy Sicilian red, or, as a splurge, Barolo from Piedmont.


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This page created January 2012