Food
Minted Lamb Chops
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 (small) servings.
Ingredients
1 cup fresh mint leaves, packed
1/4 cup fresh parsley
1 tablespoon fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup virgin olive oil
1/3 cup grated Parmesan
salt and pepper, to taste
2 teaspoons virgin olive oil
4 lamb chops (4 ounces each), trimmed
salt and pepper, to taste
Instructions
Make a pesto of the first 8 ingredients, pulsing in a blender until well mixed. Heat the 2 teaspoons of olive oil in a skillet and saute the lamb chops over medium heat until just barely pink inside. Season with salt and pepper, top with pesto, and serve at once.
