Lamb Chops with Hazelnut Pesto

Approx. Time:

20 min prep • 20 min cook • 40 min total

Servings:

4 servings

🐑 Why I Love Lamb (and Why You Might Too)

I love lamb. Like… seriously love it. The flavor is rich, juicy, and a little earthy — but for me, it’s also about the memories. My dad can’t cook to save his life (love you, Dad 😅), but he’s obsessed with lamb. If he had it his way, he’d eat lamb every single day. No joke.

Growing up, whenever lamb was on the table, it felt like a big deal. Even if the rest of the meal was simple, lamb made it feel special. It’s one of those foods that always brought excitement to the kitchen — mostly because my dad would light up like a kid every time it was served.

This recipe is kind of my little tribute to that. It’s got a Mediterranean twist, with a bold hazelnut pesto that’s nutty, fresh, and packed with flavor. It feels fancy, but it’s so easy to make — even if you're not exactly a chef (again, lookin’ at you, Dad 😄).

So whether you already love lamb or you're just dipping your toes into it, this dish is cozy, flavorful, and full of heart. From my kitchen to yours 💛

Ingredients:

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Hazelnut Pesto

• 1/2 cup toasted hazelnuts, roughly chopped
• 3 cups fresh basil
• 2 cloves of garlic
• 1/2 cup freshly grated Parmesan cheese (optional)
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, to taste

Lamb Chops

• 1 rack of lamb chops (about 8–9 chops)
• Salt and freshly ground black pepper
• 2 tablespoons Dijon mustard

To make this recipe dairy-free, make sure to exclude the parmesan cheese!

Instructions

1. Prepare the Lamb Chops

Preheat oven to 400°F (200°C).

Dry Pat lamb and season generously with salt and pepper.

Brush all sides with Dijon mustard.

2. Sear and Roast the Lamb

Heat a grill pan or oven-safe skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until browned.

Transfer the skillet to the oven and roast for 8–12 minutes, until internal temp reaches 125°F (52°C) for medium-rare.

Rest for 5–10 minutes before slicing.

3. Make the Hazelnut Pesto

Toast hazelnuts in a dry skillet for 3–4 minutes if not already toasted. Let cool slightly.

In a food processor, combine hazelnuts, basil, garlic, Parmesan (if using), lemon juice, salt, pepper, and red pepper flakes. Pulse until coarsely chopped.

Slowly drizzle in olive oil while blending until the pesto is textured but cohesive. Taste and adjust seasoning.

4. Finish and Serve

Spoon hazelnut pesto over rested lamb chops. Slice and serve immediately.

Estimated Nutrition

Approximate per serving:

Calories: 520
Protein: 33g
Fat: 42g
Carbohydrates: 5g
Fiber: 2g
Sugar: 1g
Sodium: 410mg

💡 Heads-Up: Nutrition info is estimated and can vary depending on the brands and measurements you use. For the most accurate tracking, we recommend calculating using your own ingredients and portion sizes.

About the author

Why I Share These Recipes With You

“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.

I want to make global cooking simple, healthy, and fun for everyone.”