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Ingredients:
4 (6-ounce) loin lamb chops
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe below
Position a broiler pan 4 to 6 inches from the broiler and heat.
Brush the chops lightly with some of the olive oil and season with salt and
pepper.
Carefully lay the chops on the hot pan and broil, turning once about halfway
through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done.
Remove from the oven and set aside for 5 minutes.
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
Mint Walnut Pesto:
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, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees F.
Spread the nuts in a single layer on a baking sheet.
Bake for about 8 minutes, shaking occasionally to brown evenly.
Let cool.
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt.
With the motor running, drizzle in the olive oil until incorporated.
Transfer the pesto to a container, place a piece of plastic wrap on the
surface, and refrigerate for up to 3 days.
4 (6-ounce) loin lamb chops
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe below
Position a broiler pan 4 to 6 inches from the broiler and heat.
Brush the chops lightly with some of the olive oil and season with salt and
pepper.
Carefully lay the chops on the hot pan and broil, turning once about halfway
through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done.
Remove from the oven and set aside for 5 minutes.
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
Mint Walnut Pesto:
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, smashed
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Preheat the oven to 350 degrees F.
Spread the nuts in a single layer on a baking sheet.
Bake for about 8 minutes, shaking occasionally to brown evenly.
Let cool.
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt.
With the motor running, drizzle in the olive oil until incorporated.
Transfer the pesto to a container, place a piece of plastic wrap on the
surface, and refrigerate for up to 3 days.
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