PECORINO PARSLEY PESTO
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- In a food processor, finely chop parsley, Pecorino, and garlic. With motor running, add oil in a thin stream; season with pepper. Refrigerate in an airtight container, up to 4 days.
Nutrition Facts : Calories 181 g, Fat 9 g, Protein 5 g
LAMB CHOPS WITH PARSLEY PESTO
Steps:
- Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
- Parsley Pesto
- In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
LAMB LOIN CHOPS WITH MINT PESTO
Steps:
- Preheat grill on high.
- Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
- While chops are resting, prepare the Mint Pesto.
- Grill the lamb chops 2 to 3 minutes per side, for medium rare.
- Serve the lamb chops with the Mint Pesto.
- Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
LAMB CHOPS WITH MINT PESTO
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
- Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
- Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
- Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.
LAMB CHOPS WITH MINT-WALNUT PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 24m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
- Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.
- Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
- In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.
Nutrition Facts : Calories 449 calorie, Fat 20 grams, SaturatedFat 7 grams, Carbohydrate 2 grams, Fiber 1 grams
BABY LAMB CHOPS WITH PARSLEY AND MINT PESTO DIPPING SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 18m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat grill pan or large heavy skillet over medium high to high heat.
- In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.
- Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.
ROSEMARY-PESTO LAMB RACK
Steps:
- Position rack in center of oven and preheat to 450°F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper.
- Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400°F and roast to desired doneness, about 15 minutes longer for medium-rare.
- Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.
BEST EVER LAMB CHOPS
My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ZESTY LAMB CHOPS WITH PESTO
I based this recipe on a dinner at a restaurant and it worked out really well. It's perfect for a dinner for two when you just want something romantic to stay in and feel special.
Provided by UnDomestic Goddess
Categories Lamb/Sheep
Time 45m
Yield 4 lamb chops, 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix the Salt, Pepper, Lemon Juice, Garlic and Butter together in a bowl to make a marinade.
- Coat all the Lamb Chops or Ribs with the marinade and let it sit for about 20 minutes.
- In the meantime, blend the Parsley, lemon juice, peanuts, peanut butter, sugar and cayenne pepper to make a rough puree mix, this is the pesto.
- Refrigerate the pesto.
- Heat the olive oil in a pan and fry the Lamb Chops/Ribs one by one, pouring any leftover marinade into the pan.
- Cook Chops/Ribs thoroughly and place on an absorbent paper towel.
- After any access oil is soaked, transfer onto a plate and top with the pesto.
- Voila! You're ready to serve!
Nutrition Facts : Calories 338, Fat 26.3, SaturatedFat 8.6, Cholesterol 39, Sodium 477, Carbohydrate 14.8, Fiber 5, Sugar 3.6, Protein 15.3
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