Mini Lamb Chops with Pistachio-Mint Pesto

Recipes
Mini Lamb Chops with Pistachio-Mint Pesto

This dish is great for a casual get-together or a bigger party. Roasted asparagus is the perfect accompaniment.

  • Servings

    4

Ingredients

Lamb
  • Leaves from 3 thyme sprigs, chopped

  • Leaves from 2 rosemary sprigs, chopped

  • 3 garlic cloves, chopped

  • 1 tablespoon pink Himalayan salt

  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon chili powder

  • 4 tablespoons olive oil

  • Juice from ½ lemon

  • 1 (1½-pound) rack of lamb (8 ribs)

  • ½ cup organic red wine

  • 2 cups packed spinach

 

Pesto
  • ½ cup packed fresh mint leaves

  • ½ cup packed fresh spinach

  • 2 garlic cloves

  • ⅓ cup shelled unsalted pistachios

  • ¾ cup olive oil

  • 1 teaspoon sea salt

Directions

  1. Make the lamb: Preheat the oven to 350°F.

  2. In a large bowl, combine the thyme, rosemary, garlic, salt, pepper, chili powder, 2 tablespoons of the olive oil, and the lemon juice. Mix well and set aside.

  3. Trim some fat from the rack of lamb and rub it on all sides with the herb mixture.

  4. In a large cast-iron pan or other oven-safe skillet, heat the remaining 2 tablespoons oil over medium heat. Add the lamb and sear for 2 minutes per side. Add the wine and place the pan in the oven. Roast the lamb until the internal temperature reaches 145°F (medium-rare), about 10 minutes. Let the lamb rest for a few minutes before slicing into chops.

  5. While the lamb is roasting, make the pesto: Combine all the pesto ingredients in high-speed blender or food processor and blend until well combined.

  6. Serve the lamb chops with the pesto drizzled on top.