Broiled Lamb Chops with Lemon-Arugula Pesto

Photo: Oxmoor House

Arugula is used for the pesto instead of the traditional basil to give this bright green sauce a hint of peppery flavor. The chops and carrots can broil at the same time, allowing you to get dinner on the table even faster.

Prep: 3 minutes; Cook: 10 minutes

Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons pesto)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 48%
  • Fat: 13g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.5g
  • Carbohydrate: 2g
  • Fiber: 0.6g
  • Cholesterol: 90mg
  • Iron: 2.4mg
  • Sodium: 376mg
  • Calcium: 55mg


  • 8 (4-ounce) lean lamb loin chops, trimmed
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 1 lemon
  • 1 tablespoon pine nuts, toasted
  • 2 garlic cloves
  • 4 cups baby arugula leaves
  • 2 teaspoons olive oil
  • 2 tablespoons water


  1. 1. Preheat broiler.
  2. 2. Sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 5 to 6 minutes on each side or until desired degree of doneness.
  3. 3. While lamb broils, grate 1 teaspoon lemon rind; squeeze juice from lemon to measure 2 teaspoons.
  4. 4. Place pine nuts and garlic in a blender or food processor; process until minced. Add lemon rind, lemon juice, arugula, oil, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Serve with lamb.
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