Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 984
- Total Fat
- 103
- Saturated Fat
- 46
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 97
- Sodium
- 384
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
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.