Baby lamb chops with parsley and mint pesto dipping sauce

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Ingredients

  • 100g flat-leaf parsley tops, 3 handfuls
  • 6 to 8 sprigs, fresh mint
  • 1 large clove garlic
  • 55g sliced almonds
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander seeds
  • Salt and pepper
  • 1 tbsp red wine vinegar
  • 6 tbsp extra-virgin olive oil
  • 2 racks baby lamb (have the butcher cut into chops)

Use imperial measurements

Method

How to make Baby lamb chops with parsley and mint pesto dipping sauce

1) Preheat griddle pan or large heavy frying-pan over medium high to high heat.

2) In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander seeds 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.

2) Drizzle chops with extra virgin olive oil, season with salt and pepper and griddle for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.

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