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Lambsicles and Basil Mint Pesto: baa, baa tasty sheep

The rest of world calls them lamb chops, but I just like the sound of lambsicles. Plus it accurately describes how you eat them.
I’ve been making these for years, but I prefer to serve them by themselves.

However some people seem to think that you can’t have lamb without mint. The problem is that I’m not a fan of mint jelly, so I’ve been on the hunt for some sort of suitable replacement.

Not too long ago, I saw a show where they made a mint pesto sauce. Sounded pretty good, so with a few modifications we were on our way.

Lambsicles and Basil Mint Pesto

What you need:

(Lamb chops)

3-4 Lamb chops per person
1/2 tsp. ground fresh rosemary per person (more is ok)
1/8 tsp. salt per person (salt to taste, however)
1 tbsp olive oil per person


2 cups chopped fresh mint (maybe chop 1/8 cup more, to add during the process in case you want a little more mint taste)
1 cup chopped fresh basil
12 roasted pecans
2 cloves garlic
3/4 cup sheeps milk feta
extra virgin olive oil
salt (I used Kosher)

What to do with it:

I highly recommend that you use a mini-prep food processor for chopping all the herbs. Otherwise, you’ll be at it for a long time…

(Lamb chops)

Place the rosemary, salt and olive oil in a ziplock bag. Mix it up. Put in the lamb chops and coat them, turning the bag occasionally to keep an even marinade going. (if you’re cooking a lot of chops, use a big dish, such as a roasting pan.

Once you’ve got the pesto made, put the lamb chops under a broiler for 4-5 minutes. You’re going to cook them until they’re just crispy on top, but don’t go over 5 minutes. They should be a little pink.


Grind up the pecans and garlic, then set aside.
Chop the herbs in batches, until you’ve got the required amount, then put the herbs, cheese (crumbled), nuts and garlic in the food processor. Add about 1/4 cup olive oil, a teaspoon of salt and puree.

Check the consistency and taste. Add some more olive oil and salt, and puree again. You’re not going to be adding a set amount each time. Ultimately, you want enough salt for your taste, and enough olive oil to get a consistency that allows you to spread the pesto evenly.