Tuesday, June 18 2013, 11:48 AM MDT
Lamb Chops with Toasted Almond Mint Pesto
As Aired On February 7, 2013
Recipe Courtesy of Chef Bryan Woolley
1/4 cup slivered almonds (about 1 ounce)
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 large garlic clove
1/3 – 1/2cup extra-virgin olive oil
1 1/4 cups chopped fresh mint leaves
3/4 cup chopped fresh basil leaves
26 lamb chops
1.) Finely chop toasted almonds, cheese and garlic in processor. Add 1/3 cup oil and process to form paste.
2.) Add mint and basil and process until well blended and smooth. Mix in more oil if necessary to loosen mixture.
3.) Season pesto with salt and pepper.
4.) Arrange lamb chops in single layer on baking sheet. Lightly brush lamb with oil. Sprinkle with salt and pepper. (Can be prepared 1 day ahead.
5.) Top pesto with 1/4-inch-thick layer of olive oil. Cover pesto and lamb separately and refrigerate. Spoon off oil from top of pesto before serving.)
6.) Broil lamb just until cooked through, about 2 minutes per side. Transfer to platter. Serve with pesto.
(Copyright 2013 Sinclair Broadcasting Group.)