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Lamb chops with mint-walnut pesto recipe

Lamb chops with mint-walnut pesto recipe

By Grace Lei
10’ Prep time
20’ Cook time
30’ Total time
0 Calories
0 Serving
Grace Lei 0 Followers

Step by Step

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Step 1

Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
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Step 2

Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
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Step 3

Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
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Step 4

In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.

Ingredient

  • Garlic
    Garlic
  • Kosher salt
    Kosher salt
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Loosely packed fresh flat-leaf parsley
    Loosely packed fresh flat-leaf parsley
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Mint walnut pesto
    Mint walnut pesto
  • Walnuts
    Walnuts
  • Crumbled feta cheese
    Crumbled feta cheese
  • Loosely packed fresh mint leaves
    Loosely packed fresh mint leaves
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