Pan Seared Lamb Loin Chops with Arugula Mint Pesto

5 from 3 reviews


  • 2 tablespoons ghee
  • 2 pounds lamb loin chops
  • salt, to taste

For the pesto

  • 1 1/2 cup packed arugula
  • 1/2 cup mint leaves
  • 1/2 cup pistachios
  • 1 teaspoon lemon juice
  • 2 garlic cloves
  • salt, to taste
  • 1/2 cup Kasandrinos Olive Oil
  • black pepper, to garnish


  1. Place a large cast iron skillet over medium-high heat. Add ghee, sprinkle salt on both sides of lamb loin chops and cook for 4-5 minutes per side. Set aside and cover with foil.
  2. While loin chops rest, place all pesto ingredients in a food processor, except for the olive oil.
  3. Pulse until combine then turn on food processor and slowly pour in Kasandrino’s Olive Oil in until preferred texture. If you want more chunky, use less olive oil. For smoother consistency, use more olive oil.
  4. Top lamb loin chops off with pesto and sprinkle with a bit of black pepper.