Lamb chops are simply delicious when cooked properly, and make an elegant dish for entertaining or for a special Sunday dinner with family. The addition of the mint pesto creates a little variation on the usual mint sauce or jelly. We are lucky enough to have lamb chops available to us to buy that are already boned, but bone in lamb chops are certainly just as tasty.
Deborah Mele 2011
- 4 Meaty Lamb Chops (About 2 Inches Thick)
- 3 Tablespoons Olive Oil
- Salt & Pepper to Taste
- 1/4 Cup Whole Blanched Almonds, Lightly Toasted
- 1/3 - 1/2 Cup Extra Virgin Olive Oil
- 3/4 Cup Fresh Basil Leaves, Washed And Patted Dry
- 1 1/4 Cups Fresh Mint Leaves
- 3 Medium Cloves Garlic
- Salt And Pepper
- 1/4 Cup Parmesan Cheese (Optional)
- To make the pesto, put the almonds, cheese (if using), and the olive oil in a food processor and pulse until pureed.
- Add the basil, mint, and garlic and process to a smooth texture, adding additional olive oil until the mixture is the consistancy of a thick sauce.
- Cover and refrigerate for at least 1 hour for the flavors to meld.
- Taste for salt and pepper and add if needed.
- Serve the pesto or refrigerate up to 24 hours, bringing it back to room temperature before serving.
- Preheat oven to 475 degrees.
- Remove lamb from the refrigerator and allow to come to room temperature.
- Rub with olive oil, and sprinkle liberally with salt and pepper.
- Place the lamb in an oven proof heavy frying pan and sear on one side until golden brown.
- Turn the chops and place in the preheated oven.
- Cook for about 10 minutes, or until medium rare (125 degrees internal temperature tested with a meat thermometer).
- To serve, drizzle each chop with a good helping of the mint pesto over each.