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Juniper Grilled Lamb Chops with Arugula Mint Pesto

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours

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!