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Pan-Grilled Lamb with Walnut-Mint Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This pan-grilled lamb with walnut-mint pesto offers a sophisticated yet simple way to enjoy lamb shoulder chops. Marinading the meat with rosemary and crushed garlic ensures every bite is infused with classic Mediterranean flavours, while the searing heat of a frying pan creates a beautifully caramelised crust. The dish is naturally low in carbohydrates and rich in healthy fats, making it an excellent choice for those seeking a diabetes-friendly dinner that feels truly indulgent.

The star of the show is the vibrant green pesto, which swaps traditional pine nuts for toasted walnuts to provide a deeper, earthier crunch. This punchy condiment cuts through the richness of the lamb perfectly. Serve these chops alongside a crisp green salad or some steamed seasonal vegetables for a balanced and wholesome midweek meal that the whole family will enjoy.

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Ingredients for Pan-Grilled Lamb with Walnut-Mint Pesto

  • 4 (9- to 275g

  • round-bone) lamb shoulder chops

  • 2 tablespoons olive oil

  • 4 large fresh rosemary sprigs

  • 4 garlic cloves, peeled, crushed

  • 1 cup fresh Italian parsley

  • 1 cup fresh mint leaves

  • 1/2 cup walnuts, lightly toasted

  • 80ml olive oil

  • 1/2 small garlic clove, peeled

  • 2 1/4 teaspoons fresh lemon juice

How to make Pan-Grilled Lamb with Walnut-Mint Pesto

Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.

Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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