This dish features the classic combination of lamb and mint, but with a twist. Instead of using mint jelly, make this fresh mint pesto to use as a condiment. It works perfectly and will quickly become one of your favorites.
Ingredients
Rub:
1/2 cup fresh spearmint leaves
1/4 cup fresh rosemary, de-stemmed
1 small clove garlic, peeled
Extra virgin olive oil
8 lamb chops, trimmed
Coarse grey sea salt
Cracked pepper
Extra virgin olive oil
Pesto:
2 cups fresh spearmint leaves
1/3 cup toasted almonds
1 small clove garlic, peeled and chopped
1/3 cup parmigiana reggiano cheese, freshly grated
Extra virgin olive oil
Fine sea salt
Cracked pepper
You will also need:
Small mixing bowl
Oven-safe skillet (I typically use an enameled cast iron pan.)
Aluminum foil
Food processor fitted with standard blade
Instructions
To make the rub, finely chop 1/2 cup mint leaves, the rosemary, and 1 small clove of garlic. Mix well. Add enough olive oil to make a paste.
Rub the lamb chops with the paste. Cover and refrigerate them for at least 4 hours. (Overnight is fine.)
About 15 minutes before cooking, remove the lamb chops from the refrigerator.
Preheat the oven to 425 degrees Fahrenheit.
Rub each lamb chop generously with coarse grey sea salt and with freshly-ground pepper. Place a heavy oven-safe skillet onto the stovetop and pour in enough olive oil to coat the bottom of the pan. Get the pan really hot and sear the lamb chops on each side until lightly browned. Move the pan to the oven and finish cooking there, about 6-8 more minutes.
Remove the chops from the oven and tent with aluminum foil. Let rest for 15 minutes before serving.
Meanwhile, make the pesto by combining 2 cups of mint leaves, the almonds, the garlic, and the cheese in the bowl of the food processor. Process for 1 minute to chop and combine all ingredients. Pour the olive oil through the top until the mixture comes together and is glossy. Add sea salt and pepper, to taste.
Serve the lamb chops with the pesto on top.
Serves 4.
