Tuesday, July 8, 2008

15 minute Lamb Chops...Take That Rachel Ray!

My dad has become a master of meats and one of my all time favorites is his Pesto Lamb Chops. I was amazed when I figured out how he actually made them that they are super easy. I've never been able to cook meats too well since I'm so impatient, but these lamb chops really take no more than 15 minutes to make...now on to the recipe!

Pesto Lamp Chops:

For the Lamp Chops:
  • 4 lamp chops
  • kosher salt
  • pepper
  • 1 cup store bought pesto or freshly made with the recipe below
Preheat broiler. Run the lamp chops through water and pat dry with a paper towel. Line broiler pan with foil and place lamp chops on top.

Sprinkle kosher salt and pepper on both sides of the chop. Rub in to marinate the meat and let stand for about 3 minutes. Spread a heaping tablespoon of pesto on the top side of each chop.
Broil for 4 minutes or until slightly browned.

Take the chops out and flip. Spread another heaping tablespoon of pesto on the flipped side of each chop. Put back in the broiler for 3 minutes or until slightly browned. Take the chops out and let stand for 2 minutes with a foil covering them so the juices settle.

For the Pesto:
  • 1/4 cup pine nuts
  • 3 garlic cloves, finely minced
  • 1 tablespoon of lemon juice
  • 2 cups fresh packed basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
Pick the basil leaves off the stem and wash under cold water. Chop the pine nuts, garlic, and lemon juice in food processor. Add basil leaves. Gradually add olive oil. Finally blend in the Parmesan cheese.

You can keep pesto in the fridge for about a week. In the freezer it will last about 3 months, but you should not add the Parmesan cheese if you plan on freezing. Add the cheese only after thawing since cheese doesn't freeze well.

And there you have it. No one will ever know it only took you 15 minutes to make.