Ingredients
- 4 (6-ounce) loin lamb chops
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons Mint Walnut Pesto, recipe follows
Directions
Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
Mint Walnut Pesto:
2 tablespoons walnuts
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
1 ounce crumbled feta cheese, about 1/4 cup
1/2 clove garlic, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrient Value Per Tablespoon: 60 calories, 1 g carbohydrate, 0.5 g fiber, 6 g fat (1 g saturated)
Yield: about 2/3 cup
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By my-first-word-w...
sarasota, FL
on May 11, 2010
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This is the first time I have ever had lamb. The recipe is so quick and easy. The pesto compliments the meat very well. I made this for my husband and I and I cut the pesto recipe in half and there was still some left over. It makes quite alot of pesto. I will definitely be making this many more times.
By jmadden_11962027
Lakeside, 43
on March 05, 2010
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I made this for a small dinner party, and it was so easy and wonderful. I loved the way I could make the pesto earlier in the day, and the flavors in the pesto gave me some help planning the rest of the menu -- mint with the carrots, walnuts in the salad. Everyone loved it!
By rdouglas_6344955
Jacksonville, FL
on May 22, 2007
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This was my first time eating and cooking lamb. This recipe was easy to follow and the lamb came out tender and delicious. I am now a huge fan of lamb, and will be making this dish over and over.
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