Panfried Lamb Chops with Sundried Tomato Pesto

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Panfried Lamb Chops with Sundried Tomato Pesto

Pan-fried lamb chops with tomato pesto is a dish that blends culinary influences from Mediterranean and European traditions.

  • Lamb chops: Lamb has been a staple in Mediterranean, Middle Eastern, and European cuisines for centuries. The practice of pan-frying or grilling lamb is especially common in Greek, Italian, and French cooking.
  • Tomato pesto: Traditional pesto originates from Genoa, Italy, and is typically made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. A tomato-based variation likely evolved in Italian or Mediterranean cuisine as a regional adaptation using sun-dried or fresh tomatoes.

The combination of pan-fried lamb chops with a tomato-based pesto likely emerged from Italian or Mediterranean fusion cuisine, where fresh, bold flavors complement the richness of the meat. While there is no single definitive origin, it reflects a mix of Mediterranean and modern European cooking techniques.

INGREDIENTS

 Ingredients

For the Lamb Chops:

  • 6 lamb chops
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • ½ tsp salt
  • ½ tsp black pepper

For the Sun-Dried Tomato Pesto:

  • ½ cup sun-dried tomatoes (packed in oil, drained)
  • ¼ cup fresh basil leaves
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts (or almonds)
  • 1 clove garlic
  • ⅓ cup olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

INSTRUCTIONS

Instructions

  1. Marinate the Lamb Chops
    • In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
    • Rub the mixture onto the lamb chops and let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
  2. Make the Sun-Dried Tomato Pesto
    • In a food processor, combine sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic.
    • Pulse until finely chopped.
    • Slowly drizzle in olive oil and lemon juice while processing until a thick paste forms.
    • Season with salt and pepper to taste. Set aside.
  3. Pan-Fry the Lamb Chops
    • Heat a large skillet over medium-high heat.
    • Add a bit of olive oil and sear the lamb chops for 3-4 minutes per side for medium-rare (adjust cooking time based on your preference).
    • Remove from heat and let them rest for 5 minutes.
  4. Serve
    • Plate the lamb chops and spoon a generous amount of sun-dried tomato pesto over each chop.
    • Serve with roasted vegetables, mashed potatoes, or a simple side salad.

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good Lamb page.

Panfried Lambchops with Sundried Tomato Pesto