Recipe information
Yield
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
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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.