Lamb Chops with Mint Pesto
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 665
- Total Fat
- 64
- Saturated Fat
- 21
- Carbohydrates
- 5
- Dietary Fiber
- 3
- Sugar
- 0
- Protein
- 20
- Cholesterol
- 87
- Sodium
- 503
- Total: 30 min
- Active: 20 min
Ingredients
8 frenched lamb rib chops (about 2 pounds)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Mint Pesto, recipe follows
Mint Pesto:
2 cups fresh mint leaves
1/4 cup fresh basil leaves, roughly chopped
1/4 cup walnuts, toasted and cooled
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
3 tablespoons freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons lemon zest
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.