Roasted Garlic and Herb-Marinated Lamb Chops
with Drambuie Pesto
A spirited comfort food perfect for serving during cooler weather.
1 rack New Zealand lamb
4 tablespoons minced garlic
2 tablespoons mixed chopped herbs (basil, thyme, parsley, rosemary)
3 tablespoons pine nuts
2 cups fresh basil leaves
1 clove garlic
1 pinch sea salt
1/4 cup freshly grated Parmesan cheese
3 tablespoons freshly grated pecorino cheese
10 tablespoons extra virgin olive oil
1 1/2 cups Drambuie liqueur
1 tablespoon orange zest
- For Lamb Chops: Slice lamb rack into individual chops. Set on paper towel to drain. Preheat oven to 450°F (230°C). Place lamb chops flat on a baking tray. Sprinkle minced garlic and herbs over each lamb chop. Bake in oven for four to six minutes. Place a teaspoon of Drambuie pesto on top and serve.
- For Drambuie Pesto: In a saucepan, reduce Drambuie by two-thirds. Once reduced, cool and set aside. In a food processor, place pine nuts, basil, garlic and salt and pulse until paste is achieved. Add cheese and drizzle in olive oil. Add reduced Drambuie and orange zest. Store extra pesto in a jar, topped with a thin coating of extra virgin olive oil to just cover the pesto.
Makes 4 servings.
Recipe and photograph provided courtesy of Drambuie; through ARAcontent.