Pan-Grilled Lamb with Walnut-Mint Pesto
Succulent lamb shoulder chops marinated with rosemary and garlic, then pan-grilled and served with a fresh walnut-mint pesto. This Mediterranean-inspired dish combines the rich flavors of lamb with aromatic herbs and nuts.
Ingredients
- •4 pieces lamb shoulder chops
- •2 tablespoons olive oil
- •4 sprigs fresh rosemary
- •4 cloves garlic
- •1 cup fresh Italian parsley
- •1 cup fresh mint leaves
- •½ cup walnuts
- •⅓ cup olive oil
- •½ clove garlic
- •2¼ teaspoons fresh lemon juice
Cooking Instructions
- 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.
60 min
- 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.
10 min
- 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.
8 min
