Recipe courtesy of Jonathan Waxman
Grilled Lamb Chops with Toasted Hazelnut Pesto
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 984
- Total Fat
- 89 g
- Saturated Fat
- 32 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 40 g
- Cholesterol
- 181 mg
- Sodium
- 656 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 984
- Total Fat
- 89 g
- Saturated Fat
- 32 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 40 g
- Cholesterol
- 181 mg
- Sodium
- 656 mg
Ingredients
Pesto:
Lamb Chops:
Directions
- Preheat the oven to 350 degrees F.
- For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside.
- For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side.
- To serve, top each chop with approximately 1 tablespoon of the pesto.
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