Lamb chops grilled over direct heat and served with a pesto made from foraged wild garlic, pine nuts, and parmesan. A seasonal pairing that captures spring.
smokeandsoil.com/recipes/grilled-lamb-chops-with-wild-garlic-pesto
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Lamb
For the Wild Garlic Pesto
Lamb chops benefit from a strong fire and a short cook. The fat chars at the edges while the meat stays pink in the centre, delivering a satisfying contrast of texture and flavour. This recipe leans on that principle, using direct heat to sear the chops quickly, preserving their natural juiciness and depth.
The wild garlic pesto is a natural partner for spring lamb. Made from fresh, homegrown wild garlic, toasted pine nuts, a hard Italian cheese, and a splash of lemon juice, it adds brightness and a subtle pungency that cuts through the richness of the meat. The clean, whole-food ingredients reflect the ethos of cooking simply and seasonally over fire.
This dish embodies everyday BBQ at its best — straightforward, rooted in the seasons, and driven by technique. Using an instant-read thermometer ensures the chops are perfectly rested and cooked to your liking, while the pesto brings a fresh, herbal lift that keeps the plate balanced. It’s a recipe that rewards attention to detail and a respect for good ingredients, all cooked over an open flame.
For the Lamb
trimmed
For the Wild Garlic Pesto
washed and dried (foraged responsibly or sourced from a local greengrocer)
lightly toasted
Parmesan or vegetarian alternative), finely grated
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Pesto
Combine the wild garlic leaves, toasted pine nuts, grated cheese, and lemon juice in a food processor. Pulse until roughly chopped. Slowly drizzle in the extra virgin olive oil while the processor is running until a smooth, thick paste forms. Season with a pinch of sea salt. Set aside.
Fire Setup
Set the Weber Master-Touch for direct, high-heat grilling (230°C to 260°C). Use a full chimney of Weber briquettes, fully lit and spread evenly over the charcoal grate. Place the cooking grate on and allow it to preheat for 10 minutes.
Season and Sear
Pat the lamb chops dry with kitchen paper. Brush lightly with olive oil and season generously with sea salt and black pepper. Place the chops directly over the hot coals. Sear for 3 to 4 minutes per side.
Check Temperature and Rest
Check the internal temperature with a meat thermometer. For medium-rare, aim for 57°C. For medium, aim for 63°C. Remove the chops from the grill and place them on a cooling rack or board. Rest for 5 to 7 minutes. This is non-negotiable for tender meat.
Serve
Spoon a generous amount of the wild garlic pesto over the rested lamb chops and serve immediately.
Serve
Spoon a generous amount of the wild garlic pesto over the rested lamb chops and serve immediately.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
560
kcal
42g
protein
8g
carbs
36g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
