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The lamb chops in this recipe can also
be grilled.
Lamb Chops
with Mint Pesto
- 2 cloves garlic - divided
use
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon ground black pepper
8 (4-ounce) lamb chops, bone-in
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint leaves
2 teaspoons lemon juice
1 teaspoon salt
1/2 cup walnuts or pine nuts
1/4 cup olive oil
- For the marinade, mince
1 garlic clove and mix with the vinegar, olive oil and pepper.
- Place the pork chops in
a shallow dish. Pour the marinade on top and turn to coat. Allow
the lamb to marinate 2 to 4 hours, refrigerated.
- Thirty minutes before
cooking, remove dish from the refrigerator and let sit at room
temperature. Preheat broiler.
- Place the remaining clove
of garlic in the bowl of a food processor and pulse to chop.
Scrape down the sides with a rubber spatula. Add the parsley,
mint, lemon juice and salt; pulse until herbs are roughly chopped.
Add nuts and mix well. With the machine still running, pour the
olive oil steadily in until incorporated and pulling away from
the side of the bowl.
- Broil chops about 4 minutes
per side. Slather a spoonful of pesto on top of each lamb chop
and serve.
Makes 4 servings.
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