This dish is great for a casual get-together or a bigger party. Roasted asparagus is the perfect accompaniment.
Recipes /
Mini Lamb Chops with Pistachio-Mint Pesto
Servings
4
Ingredients
Lamb
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Leaves from 3 thyme sprigs, chopped
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Leaves from 2 rosemary sprigs, chopped
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3 garlic cloves, chopped
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1 tablespoon pink Himalayan salt
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1 tablespoon freshly ground black pepper
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1 tablespoon chili powder
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4 tablespoons olive oil
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Juice from ½ lemon
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1 (1½-pound) rack of lamb (8 ribs)
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½ cup organic red wine
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2 cups packed spinach
Pesto
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½ cup packed fresh mint leaves
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½ cup packed fresh spinach
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2 garlic cloves
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⅓ cup shelled unsalted pistachios
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¾ cup olive oil
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1 teaspoon sea salt
Directions
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Make the lamb: Preheat the oven to 350°F.
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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.
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Trim some fat from the rack of lamb and rub it on all sides with the herb mixture.
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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.
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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.
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Serve the lamb chops with the pesto drizzled on top.
