From The TeamingUp Kitchen: Lamb Chops

With Mint Pesto

Yields:      Calories: 264

Mint pesto is easy to make in just a few minutes and tastes brighter and fresher than traditional mint jelly. You can also make the pesto up to a day ahead to shorten the preparation time of this main dish. Enjoy it for a special spring celebration. (Be sure to talk to your diabetes healthcare team if you are considering making changes to your meal plan.)



  • 2 tablespoons coarsely chopped walnuts
  • 1/4 cup tightly packed mint leaves
  • 1/4 cup tightly packed Italian parsley leaves
  • 1/4 cup freshly grated Parmesan cheese
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/4 teaspoon minced garlic
  • Pinch of salt


  • 8 (4-ounce) lamb loin or rib chops, trimmed of visible fat
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper


  1. To make the pesto, preheat the oven to 350°F. Place the walnuts in a small baking pan and bake, stirring once, until lightly toasted, about 6 minutes. Transfer to a plate to cool completely.
  2. Place the walnuts, mint and parsley in a food processor and pulse until coarsely chopped. Add the remaining pesto ingredients and process until the mixture is finely chopped, stopping several times to scrape down the sides of the food processor. Transfer to a small bowl, place plastic wrap on the surface of the pesto, and refrigerate for up to 1 day.
  3. To make the lamb chops, heat a large heavy skillet (such as cast iron) over medium-high heat. Sprinkle the lamb with the salt and pepper. Cook the lamb 2 minutes on each side for medium rare, or to the desired degree of doneness. (The internal temperature of the chops should be at least 145°F on an instant read thermometer.) Serve with the mint pesto.

Nutritional Facts

Each Serving (2 lamb chops and generous 1 tablespoon pesto)
Carbohydrate Choices: 0
Food Choices: 4 lean meat, 1 fat


per serving

Total Fat 


Saturated Fat






Total Carbohydrate


Dietary Fiber


Total Sugar