Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 6 servings
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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

  1. Preheat grill pan or large heavy skillet over medium high to high heat.
  2. 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.
  3. 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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