Lamb Chops with Mint-Walnut Pesto
- Four 6-ounce loin lamb chops
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons Mint Walnut Pesto, recipe follows
- Grilled asparagus, for serving, optional
- 2 tablespoons walnuts
- 1 cup loosely packed fresh mint leaves
- 1 cup loosely packed fresh flat-leaf parsley
- 1 ounce crumbled feta cheese, about 1/4 cup
- 1/2 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1.
- Preheat broiler and position pan 4 to 6 inches under heat.
- 2.
- Position a broiler pan 4 to 6 inches from broiler and heat.
- Brush chops lightly with olive oil and season with salt and pepper.
- Place chops on hot pan and broil to desired doneness, turning once about halfway through cooking, 7 to 9 minutes.
- Remove from broiler and let rest for 5 minutes.
- Serve sliced topped with pesto.
- Serve asparagus as a side dish.
- 1.
- Preheat oven to 350F.
- Spread nuts in a single layer on a baking sheet.
- Toast, shaking occasionally, until evenly browned, about 8 minutes.
- Remove and cool.
- 2.
- Puree nuts, mint, parsley, cheese, garlic, and salt in a food processor.
- Drizzle in olive oil, with motor running, until incorporated.
- Transfer pesto to a container, place a piece plastic wrap on surface, and refrigerate for up to 3 days.
- Makes 2/3 cup
- Calories: 441
- Total Fat: 29.5 grams
- Saturated Fat: 7 grams
- Total Carbohydrate: 2 grams
- Protein: 40 grams
- Sodium: 509 milligrams
- Cholesterol: 126 milligrams
- Fiber: 1 gram
- Calories: 69
- Total Fat: 7 grams
- Saturated Fat: 1 gram
- Total Carbohydrate: 1 gram
- Protein: 1 gram
- Sodium: 132 milligrams
- Cholesterol: 0 milligrams
- Fiber: 0.5 gram
chops, extravirgin olive oil, kosher salt, pesto, walnuts, mint leaves, parsley, feta cheese, clove garlic, kosher salt, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/lamb-chops-with-mint-walnut-pesto-recipe2.html (may not work)