Lamb Chops with Red Pepper Pesto

Grilled lamb chops with a smoky red pepper pesto is the kind of dish that looks restaurant-level but takes minimal effort. The peppers char on the grill until blackened, get peeled and pureed with fresh basil, olive oil, Parmesan, and garlic into a vibrant, smoky sauce.

This pesto swaps the traditional pine nuts and raw basil for fire-roasted red peppers, which bring a sweet, charred depth that pairs naturally with the rich, gamey flavor of lamb. The Parmesan adds salty, umami complexity, and the garlic stays raw for a sharp bite that cuts through the richness.

The chops themselves are thin (about ½ inch) and grill fast: 5 to 7 minutes per side for medium-rare. That quick sear gives you a caramelized crust without overcooking the center.

Pro Tips

• Char the peppers thoroughly. You want the skin blistered and blackened all over so it peels off cleanly.
• Let the peppers cool before peeling. Rushing this step means you’ll leave charred skin in the pesto.
• Grill the lamb over medium-high heat. Too low and you lose the sear; too high and the fat drips and causes flare-ups.
• Rest the chops for 3 to 5 minutes after grilling. Thin chops lose juice fast if you cut in immediately.

Variations

• Add a tablespoon of toasted pine nuts to the food processor for a more traditional pesto body.
• Use loin chops instead of rib chops for a leaner, larger cut.
• Swap basil for fresh mint, a classic lamb pairing that brightens the smoky peppers.