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Seared Baby Lamb Chops with Mint Pesto


  • Author: Sabrina Russo
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Juicy seared lamb chops with mint pesto is a flavor packed main course that comes together in no time. Pair this with your favorite grain and seasonal veggie for a well-rounded weeknight meal.


Ingredients

Scale
  • 8 baby lamb chops, frenched

Mint pesto:

  • 2 cups mint leaves (plus more for serving)
  • 1 cup basil leaves (plus more for serving)
  • ¼ cup pine nuts (plus more for serving)
  • 1 large clove garlic
  • ¼ cup extra virgin olive oil
  • ½ cup parmesan (parmigiano reggiano) cheese, finely grated
  • ½ tsp lemon zest
  • Kosher salt and fresh cracked pepper

Instructions

1.       Toast pine nuts. Heat oven to 325°F. Place pine nuts on a parchment lined baking sheet. Toast 8-10 minutes or until golden brown, stirring halfway through. Cool to room temperature.

2.       Take out meat. Bring meat to room temperature for 30-60 minutes before cooking.

3.       Make pesto. Add ¼ cup of cooled pine nuts to a food processer with the garlic and process until finely chopped and homogenous. Add herbs and a pinch of salt. Pulse until finely chopped. Stream in oil slowly until fully incorporated. Stir in cheese and zest. Season with salt and pepper to taste. Place in a narrow jar and top with a thin layer of olive oil to prevent oxidation until ready to use.

4.       Cook chops. Heat a cast iron or nonstick pan over medium to medium-high heat. Pat lamb chops dry and season liberally with salt and pepper. Place in preheated pan and cook for about 2 ½ – 3 minutes per side for medium rare. Rest for 5 minutes.

5.       Serve. Smear pesto on serving dishes. Top with lamb. Garnish with mint and basil leaves, and pine nuts (optional). Serve with a side of grains and spring vegetables, if desired. Enjoy.

  • Category: Main
  • Method: Sear
  • Cuisine: Italian, New American

Nutrition

  • Serving Size: 2 lamb chops + 2tbsp pesto
  • Calories: 640
  • Sugar: 6g
  • Sodium: 340mg
  • Fat: 45g
  • Saturated Fat: 11g
  • Carbohydrates: 10g
  • Fiber: 6g
  • Protein: 54g

Keywords: lamb chops, pesto