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Lamb Chops With Mint Pesto

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  Packed mint leaves 1 Cup (16 tbs)
  Parsley leaves 1⁄2 Cup (8 tbs)
  Walnuts 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), chopped
  Extra virgin olive oil 1 1⁄2 Cup (24 tbs)
  White wine vinegar 2 Tablespoon
  Salt 1 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lamb shoulder chops 56 Ounce

1. Place mint, parsley, walnuts, and garlic in a food processor. Process until chopped. With machine on, pour 1 cup olive oil through feed tube in a slow stream. Continue to process until pesto is finely chopped but not pureed. Season with vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Set mint pesto aside.
2. Light a hot fire in a grill or preheat a broiler. Trim excess fat from chops. Season with remaining 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons olive oil. Grill or broil 3 inches from heat 4 minutes on one side. Turn and cook 2 minutes more, or until cooked to desired doneness. Serve with mint pesto

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8929 Calories from Fat 7354

% Daily Value*

Total Fat 808 g1243.3%

Saturated Fat 24.7 g123.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6235.5 mg259.8%

Total Carbohydrates 16 g5.2%

Dietary Fiber 5.8 g23.3%

Sugars 1.1 g

Protein 358 g715.2%

Vitamin A 80.4% Vitamin C 93.7%

Calcium 18.2% Iron 26.6%

*Based on a 2000 Calorie diet

Lamb Chops With Mint Pesto Recipe