Marinated Lamb with Feta and Parsley Pesto
Elevate your next meal with this irresistible Marinated Lamb with Feta and Parsley Pesto, a dish that combines succulent grilled lamb chops with a vibrant, herbaceous pesto topping. The lamb is infused with Mediterranean flavors thanks to a zesty marinade of olive oil, garlic, lemon juice, and rosemary, ensuring every bite is tender and aromatic. The real star, however, is the rich parsley pesto made with crumbled feta, Parmesan, pine nuts, and a hint of lemon zest, delivering a creamy yet fresh flavor that perfectly complements the smoky char of the grilled lamb. Perfect for special occasions or weekend grilling, this Mediterranean-inspired recipe is easy to prepare and pairs beautifully with a crisp salad or roasted vegetables. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this recipe will wow your palate and your guests!
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Fresh parsley
- 0.5 cup Feta cheese
- 0.25 cup Pine nuts
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Lemon zest
- 2 tablespoons Water (optional, to thin pesto)
Instructions
In a large bowl, prepare the marinade by mixing olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper.
Place the lamb chops in the marinade bowl and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours for more flavor.
To make the parsley pesto, add fresh parsley, crumbled feta, pine nuts, Parmesan cheese, extra virgin olive oil, and lemon zest to a food processor.
Pulse the ingredients until smooth and combined, adding water a tablespoon at a time if needed to reach your desired consistency. Set the pesto aside.
When ready to cook, preheat a grill or grill pan over medium-high heat.
Remove the lamb chops from the marinade and pat them dry with paper towels to prevent flare-ups on the grill.
Grill the lamb chops for about 3-4 minutes per side for medium-rare, or longer if preferred. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
Once cooked, let the lamb rest for 5 minutes to retain its juices.
Serve the grilled lamb chops with a generous drizzle of parsley pesto and a sprinkle of additional crumbled feta on top. Enjoy!
Nutrition Facts
Calories |
5558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.1 g | 641% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 4502 mg | 196% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 3.2 g | ||
| Protein | 259.1 g | 518% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1015 mg | 78% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4477 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
