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Lamb Chops with Mint Almond Pesto Recipe

Lamb Chops with Mint Almond Pesto

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on September 19, 2009

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    Tried this recipe along with the Mediterranean couscous. Real winners even with the guest who was not thrilled about the prospect of eating lamb. My daughter just loves it and can't wait to have it again. I loved the simplicity of the recipe without sacrificing flavor. I am really enjoying your show, and share your philosophy of great flavors don't have to involve lots of ingredients and complicated techniques. Fresh and complimentary ingredients will do it all the time.

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  • on August 09, 2009

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    I usually do not like the gamey tast of lamb but was so intrigued by this menu that I decided to give it a try. I decided to use the pesto as a rub/marianade and boy, do I think that is the way to go. I rubbed it up and put it in the fridge for half a day. It was incredible and not the least bit gamey. I did alter the recipe a little by adding a little rosemary to the pesto. I made all of the recipes in this episode and the meal was nothing short of outstanding! The comment that the pesto is too bitter is perplexing. And Claire is just fine-not too cutsey for me at all! This is quickly emerging as one of my FN faves.

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  • on August 08, 2009

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    Excellent and so easy. I'd serve this for guests along with the Mediterranean

    couscous. Outstanding dinner. Shelley

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  • on August 03, 2009

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    I watched Claire's show yesterday morning.........went downstairs after, took a rack of lamb out of the freezer and planned the exact meal for Sunday! I have fresh mint in my garden and never know what to do with it....this was perfect! The entire meal....the grilled watermelon salad with goat cheese and arugula.....incredible with the balsamic reduction sauce......wow!! The couscous salad was yummy......and the mint pesto was extremely interesting. My husband told me it was one of my best meals ever in 21 years of cooking for him....and I have made many!!! Thank you Claire, I think you're adorable.....and I love how you grill indoors in New York City!!! I love your style......keep it up!

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  • on August 02, 2009

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    The meat was good but, the pesto was not so great. It ended up being too bitter and too earthy. I think I will stick to the mint jelly for now.

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  • on August 02, 2009

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    I made this mint pesto to go with a roast leg of lamb (which I based on Tyler Florence's Irish Lamb Shank Stew recipe, and it was 'amazing'! I subed pistacios for the almonds, and lime juice (no zest for the lemon juice. I also added some pecorino romano cheese to closer approach a traditional basil pesto. It came out great and I'll make it again.

    Claire has not exceeded my tolerance threshhold for 'cutsiness'. I like her and ANY "in the kitchen" show is 100 times more enjoyable than a silly cake decorating show.

    It'd be nice if Food Network could entice the likes of Jacques Pepin away from PBS to add some class to an increasingly silly lineup.

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  • on August 02, 2009

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    I tried the Lamb recipe and it was so good! A nice switch from the lamb/mint jelly thing. I have watched your show often. I agree with Carol in that you have begun to get too "cutsey". I loved Sandra Lee and GASP!!! Rachael Ray in the beginning but seldom watch them now because of the way they talk. It is just too much. Just talk to us like adults who are trying to learn a bit and be entertained while we are doing it! I will definitely make the lamb again and will try the couscous as well.

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  • on August 01, 2009

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    Claire, I am really liking your show and have tried several of your recipes which have been very good. One suggestion...please don't act too cutesy. I can't watch Sandra Lee anymore because of the way she flits around the kitchen. Just talk to us regular. You do for the most part but saw a little bit of it in your show today. Just my opinion. As I said, I really enjoy your show and want to continue to watch it!

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  • on August 01, 2009

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    all she can say is amazing i like Giada & ina they are the best

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