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Baby Lamb Chops with Parsley and Mint Pesto Dippin

1 cup flat-leaf parsley tops
1/4 cup fresh mint - (6 to 8 sprig)
1 large garlic clove
1/4 cup sliced almonds - (2 oz)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
2 racks baby lamb (have the butcher cut into chops)


Preheat grill pan or large heavy skillet over medium-high to high heat.


In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.


Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium-rare to medium-well doneness. Arrange chops around the dipping sauce and serve.


This recipe yields 6 servings.


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