Lamb Chops with Mint Almond Pesto (Claire Robinson) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups packed fresh mint leaves, from about 2 large bunches |
1/4 cup sliced almonds, toasted |
1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons |
kosher salt |
1/4 cup extra-virgin olive oil, plus more for grilling |
2 tablespoons water |
freshly cracked black pepper |
12 lamb rib chops, frenched, about 2 pounds |
Directions:
1. Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.
2. Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.
3. Serve the grilled chops with mint pesto drizzled over the top.
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