The Pioneer Woman Tasty Kitchen
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Lamb Chops with Mint Pesto

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Level: Easy

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Description

Juicy seared lamb chops with mint pesto is a flavor-packed main course that comes together in no time. Pair this with your favorite grain and seasonal veggie for a well-rounded weeknight meal.

Ingredients

  • FOR THE PESTO:
  • ¼ cups Pine Nuts, Plus More For Serving
  • 1 clove Garlic
  • 2 cups Mint Leaves, Plus More For Serving
  • 1 cup Basil Leaves, Plus More For Serving
  • ¼ cups Extra Virgin Olive Oil
  • ½ cups Parmesan (Parmigiano Reggiano) Cheese, Finely Grated
  • ½ teaspoons Lemon Zest
  • Salt And Pepper, to taste
  • FOR THE LAMB:
  • 8  Baby Lamb Chops, Frenched

Preparation

Heat oven to 325°F. Place pine nuts on a parchment-lined baking sheet. Toast 8–10 minutes or until golden brown, stirring halfway through. Cool to room temperature.

Take out meat. Bring meat to room temperature 30–60 minutes before cooking.

Add ¼ cup of cooled pine nuts to a food processer with garlic and process until finely chopped and homogenous. Add herbs and a pinch of salt. Pulse until finely chopped. Stream in oil slowly until fully incorporated. Stir in cheese and zest. Season with salt and pepper to taste. Place in a narrow jar and top with a thin layer of olive oil to prevent oxidation until ready to use.

Heat a cast iron or nonstick pan over medium to medium-high heat. Pat lamb chops dry and season liberally with salt and pepper. Place in preheated pan and cook for about 2 ½ – 3 minutes per side for medium rare. Rest for 5 minutes.

Smear pesto on serving dishes. Top with lamb. Garnish with mint and basil leaves, and pine nuts (optional). Serve with a side of grains and spring vegetables, if desired. Enjoy.

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