Lamb Chops With Mint Pesto

This dish is simple enough for a weekday family dinner or impressive enough to serve as a company meal.  One of the good things about it besides the fact the fact that it is so good.... is that it is so simple to prepare.  Served with roasted potatoes on the side plus a salad, your meal is complete.

Nowadays, I'm all about quick and simple, but tasty and pretty.  I mean, really, who wants to spend hours in the kitchen?  Don't we all have busy schedules?

                                                                       

 

Lamb Chops With Mint Pesto

 

Lamb:

4  lamb shoulder chops (8-10 ounce each)

2 Tablespoons Joe and Son's Mild EVOO (I used Hojiblanca)

1 Tablespoon dried, crushed rosemary

3-4 garlic cloves, peeled and smashed

 

Salt and pepper the chops according to taste.

 

Combine the rosemary and garlic and add the Olive Oil to make a paste. Press into both sides of the lamb chops. Cover and refrigerate for at least one hour or overnight.

 

Pesto:

1/4 cup fresh basil leaves

1/4 cup fresh parsley leaves

1/4 fresh mint leaves

1/2 cup chopped walnuts

2 small garlic cloves, peeled

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

1/3 cup Joe and Son's Herbs de Provence Olive Oil

 

Place all ingredients in a food processor and blend to a coarse textured puree.  Transfer to a small serving bowl, cover and chill if making ahead of time.  Otherwise, serve at room temperature.

 

Heat a griddle or skillet over medium-high heat. Add the lamb chops with the rosemary/garlic mixture. Turn to cook both sides.  Cook until desired doneness.  (I find medium-rare is best for this recipe.)

 

Place on serving dish and top with the pesto.

 

Serves 4.