Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup flat-leaf parsley tops, 3 handfuls
  • 1/4 cup, 6 to 8 sprigs, fresh mint
  • 1 large clove garlic
  • 1/4 cup (2-ounce package) sliced almonds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper
  • 1 tablespoon red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 2 racks baby lamb (have the butcher cut into chops)
Directions

Preheat grill pan or large heavy skillet over medium high to high heat.

In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.

Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.


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