Elegant lamb chops marinated with earthy juniper and rosemary are grilled to perfection and served with a fresh arugula and mint pesto!
Tender lamb chops grilled over an open flame are the ideal, elegant entrée for our Elvish feast. Aromatic juniper berries foraged from the woodlands around Rivendell add an earthy flavour to the marinade. After grilling, the lamb is topped with a fresh pesto packed with greens and herbs. Juniper grilled lamb chops with arugula mint pesto is sure to entice Elves and Men alike!
Do Elves Eat Meat?
While some popular media have portrayed the Elves of Middle Earth as being vegetarians, Tolkien makes it clear that they enjoy both hunting and eating meat. While wandering lost in Mirkwood, Bilbo Baggins and Thorin and Company encounter a group of Elves feasting on meat. Unfortunately, the Elves prove too elusive for the company of dwarves, and they are unable to enjoy the tantalizing roasted meats they smell.
The smell of the roast meats was so enchanting that, without waiting to consult one another, every one of them got up and scrambled forwards into the ring with the one idea of begging for some food.
The Hobbit by JRR Tolkien
Ingredient Notes
Juniper berries: Juniper berries are the signature flavour of gin and pair well with game meats. They have an earthy, almost pine-y aroma and can be found at well-stocked gourmet food stores or ordered online. I ordered mine from The Silk Road Spice Merchant located in Calgary, Alberta. If you can’t source them, the juniper berries can be left out of the marinade – it will still be delicious!
Rosemary: Rosemary and lamb are a classic pairing and the woodsy aroma of rosemary blends well with juniper in this marinade.
Fresh arugula: The bulk of this pesto is made with fresh baby arugula. As delicious as mint is with lamb, it can be an overwhelming flavour. The arugula tones down the mint flavour while adding a delicious bite and freshness to the pesto.
Fresh mint: Mint and lamb are another classical pairing, and for good reason! Stick with fresh mint for the pesto if possible.
Walnuts: While pesto is traditionally made with pine nuts, you can certainly experiment with other nuts. I chose to use walnuts for this recipe. Lightly toast the walnuts before adding to the pesto.
How to make Juniper Grilled Lamb Chops with Arugula Mint Pesto
Prepare the lamb chops
To form the lamb chops, start with a whole rack of lamb. Use a sharp knife to slice between each rib bone and create a single chop. The rib bones will be at an angle so angle the knife in the same direction while cutting.
You will be able to slice down between each rib bone. If you encounter resistance, angle the knife more sharply so that it will slide between the bones – there will be space between each bone. Repeat until all the chops have been separated.
Make the marinade
Add the juniper berries to a mortar and pestle. Crush the berries until mostly broken down. Add the chopped fresh rosemary and minced garlic and crush the ingredients together. Add the kosher salt, pepper, and olive oil and blend together. Transfer the mixture to a bowl and whisk in the lemon juice.
Alternatively, you can make the marinade by blending the ingredients together in a blender or small food processor. Pour the marinade over the lamb chops and refrigerate for several hours to marinate.
Make the pesto
Lightly toast the walnuts in a skillet over medium heat, watching so that they don’t burn. Once toasted, roughly chop the walnuts before adding to a food processor. Add the walnuts to a food processor with the minced garlic and pulse until chopped finely.
Add the fresh arugula, fresh mint, and lemon juice to the food processor and run until finely minced. With the motor running, stream the olive oil into the food processor and blend until the oil is fully mixed in. Lastly add the kosher salt and pepper to taste. Refrigerate until serving.
Grill the lamb chops
To grill the lamb chops, you can use either a barbecue or a grill pan. Heat a barbecue or grill pan over medium high heat. Lightly grease the grill grate and place the lamb chops directly on the grill. Grill on one side for 2 to 3 minutes until you see grill marks. Flip the chops over and cook until desired doneness. For medium rare, the lamb chops should have an internal temperature between 130°F and 135°F.
Serve the Juniper Grilled Lamb Chops with Arugula Mint Pesto
Arrange the grilled lamb chops on a serving platter. Drizzle the lamb with some of the arugula mint pesto. Serve the remaining pesto on the side and enjoy!
More Lord of the Rings Recipes
Juniper Grilled Lamb Chops with Arugula Mint Pesto
Ingredients
Juniper Grilled Lamb Chops
- 2 whole racks of lamb
- 1 tsp juniper berries about 18-20 berries
- 1 tbsp chopped fresh rosemary
- 2 cloves garlic minced
- 1 tsp kosher salt
- ¼ tsp pepper
- ½ cup olive oil
- 3 tbsp lemon juice
Arugula MInt Pesto
- ½ cup walnuts chopped
- 2 cloves garlic
- 2 cups baby arugula tightly packed
- ½ cup fresh mint leaves
- 1 tbsp lemon juice
- 1 tsp kosher salt
- pepper to taste
- ¾ cup olive oil
Instructions
Juniper Grilled Lamb Chops
- Break down the racks of lamb into individual chops. Use a sharp knife to slice between each rib bone to create a single chop. Angle the knife while cutting to follow the same direction as the bones. If you encounter resistance, angle the knife more sharply so that it will slide between the bones. Repeat until all the chops have been separated.
- Add the juniper berries to a mortar and pestle. Crush the berries until mostly broken down. Add the chopped fresh rosemary and minced garlic and crush the ingredients together. Add the kosher salt, pepper, and olive oil and blend together. Transfer the mixture to a bowl and whisk in the lemon juice.
- Alternatively, you can make the marinade by blending the ingredients together in a blender or small food processor. Pour the marinade over the lamb chops and refrigerate for several hours to marinate.
Arugula Mint Pesto
- Lightly toast the chopped walnuts in a skillet over medium heat. Add the walnuts to a food processor with the minced garlic and pulse until finely minced.
- Add the fresh arugula, fresh mint, and lemon juice to the food processor and run until finely minced. With the motor running, stream the olive oil into the food processor and blend until the oil is fully mixed in. Lastly add the kosher salt and pepper to taste. Refrigerate until serving.
To Serve
- Heat a barbecue or grill pan over medium high heat. Lightly grease the grill grate and place the lamb chops directly on the grill. Grill on one side for 2 to 3 minutes until you see grill marks. Flip the chops over and cook until desired doneness. For medium rare, the lamb chops should have an internal temperature between 130°F and 135°F.
- Arrange the grilled lamb chops on a serving platter. Drizzle the lamb with some of the arugula mint pesto. Serve the remaining pesto on the side and enjoy!