Pan-Grilled Lamb with Walnut-Mint PestoMark Thomas
Lamb shoulder chops are widely available and are less expensive than lamb rib chops.
Recipe information
Yield
Makes 4 servings
Ingredients
Lamb
4 (9- to 10-ounce; round-bone) lamb shoulder chops
2 tablespoons olive oil
4 large fresh rosemary sprigs
4 garlic cloves, peeled, crushed
Pesto
1 cup fresh Italian parsley
1 cup fresh mint leaves
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
1/2 small garlic clove, peeled
2 1/4 teaspoons fresh lemon juice
Preparation
For lamb:
Step 1
Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
For pesto:
Step 2
Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
Step 3
Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.
