Pesto Lamb Chop Skewers with BBQ Vegetables
This Pesto Lamb Chop Skewers with BBQ Vegetables is a fun way to elevate a simple BBQ night into something extra special and delicious! It’s a wonderful main course recipe to serve for the family or even as a platter when you have a large group of people because it’s easy to up the quantity and suits a variety of tastes. It’s also fun and interactive to serve too.
Today I'm sharing with you this lamb loin chops recipe that is slathered in a rich, aromatic basil pesto, then barbecued to perfection, and comes out juicy and tender every time. The vegetables are perfectly charred and then dressed in a sweet balsamic glaze with extra virgin olive oil and finely grated parmesan cheese. It's healthy, super flavourful, simple to make, and versatile. Enjoy!
SPECIAL INGREDIENTS REQUIRED:
Lamb Loin Chops: these chops are pretty lean, look like a mini t-bone steak, and only need 5-6 minutes per side to barbecue.
Basil Pesto: this is a blend of fresh basil, pine nuts, olive oil, garlic, and parmesan cheese. You can use a homemade recipe or a store-bought jar. I have used my own recipe which is dairy-free. I prefer a dairy-free pesto because the cheese does not stick to the grill and you don't miss out on the parmesan flavour as I replace it with hemp seeds for a creamy and cheesy taste. Here is the link:
Balsamic Vinegar Glaze: this is the result of the blend of balsamic vinegar and a sweetener, such as honey, maple syrup, or brown sugar, that has been cooked down until it forms into this amazingly scrumptious thick, syrupy concoction. I drizzle it over my green salads, barbecued vegetables, and even cooked meats.
HOW TO MAKE IT:
This recipe takes only 4 steps to bring it together:
Prepare the lamb chops with the pesto and set them aside to marinate.
Chop the vegetables and season.
BBQ the vegetables first and then the lamb chops.
Place onto a platter, drizzle with dressing and serve.
COOKING TIPS AND IDEAS
Other cuts of lamb you can use for this recipe include forequarter chops, cutlets, and ribs. Keep in mind the cooking time may vary. Lamb Loin Chops generally cooking over high heat, need 5-7 minutes per side depending on their thickness.
Corn will take the longest time to cook so I usually start grilling this on its own for 5 -10 minutes. My general rule with corn is that it will need a total of 20 minutes, rotating 4 times.
Mini truss tomatoes will take the shortest time to cook. I cook them over 2 sides for a total of 3 minutes per side.
Watch How to Make It
Other Lamb Recipes
Lamb Cutlets with Sage and Chickpeas
Honey Garlic Lamb with Pickled Cucumbers
Lamb Leg Roast Kleftiko Style
Greek Pasta Soup
One Tray Lamb, Green Beans, and Potato Bake
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare and Video by CreateCookShare that you can follow and save. Can’t wait to hear from you.
Pesto Lamb Chop Skewers with BBQ Vegetables
8-10 Lamb Loin Chops
3 heaped tablespoons basil pesto
Sea salt and pepper
1 large zucchini, sliced on the diagonal
8 large button mushrooms, sliced in half
8 mini truss tomatoes
4 corn cobettes
Extra virgin olive oil + spray
Balsamic vinegar glaze
Parmesan cheese, finely grated
Freshly cracked pepper
To Serve (optional):
1. Thread the lamb chops onto large skewers and coat both sides with pesto and season with a good pinch of salt and pepper. Allow to marinade whilst preparing the vegetables.
2. Slice the vegetables. Spray with extra virgin olive oil and season with sea salt and pepper.
3. Heat BBQ and first add the corn. Cook for 10 minutes, before adding the remaining vegetables. The corn will need a total of 20 minutes, rotating 4 times. BBQ the remaining vegetables for 10 minutes, or until lightly charred, turning halfway.
4. Remove vegetables and arrange them on a platter. Drizzle with balsamic vinegar, extra virgin olive oil, and parmesan cheese.
5. BBQ lamb chops for 6-7 minutes per side over high heat or until charred and cooked to your liking.
6. Serve alongside the vegetables with fresh pita bread. Optional to serve with extra pesto, parmesan cheese, and creamy tzatziki.
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