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PAN-GRILLED LAMB WITH WALNUT-MINT PESTO

Makes 4 Servings

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

FOR LAMB:
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:
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. 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.

 

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