| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 frenched lamb rib chops (about 2 pounds)
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- Mint Pesto, recipe follows
- 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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 665 |
| Total Fat | 64 g |
| Saturated Fat | 21 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 20 g |
| Cholesterol | 87 mg |
| Sodium | 503 mg |
Reviews
This sounds and looks so good. I got to try the mint pesto.