Recipe courtesy of Kardea Brown
Lamb Chops with Mint Pesto
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 78 g
- Saturated Fat
- 27 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 26 g
- Cholesterol
- 118 mg
- Sodium
- 525 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 78 g
- Saturated Fat
- 27 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 26 g
- Cholesterol
- 118 mg
- Sodium
- 525 mg
Ingredients
Mint Pesto:
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Directions
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
Mint Pesto:
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
