Easter Lamb
Lamb is served with fingerling potatoes
Pesto always revs my tastebuds into high gear, and spring offers the perfect opportunity to add fresh herbs to the mix. I usually serve pesto with pasta dishes, but I was inspired to try it with lamb after reading a recipe in Bon Appetit. I was not disappointed. The entree received rave reviews from friends who tried it. The original recipe lists baby new potatoes, but I had some fingerling potatoes on hand and used those instead.
Also, this recipe called for leg of lamb, but I found some lamb chops that were thick and juicy and served as a quicker alternative to roasted meat. I seared the chops in a skillet with extra virgin olive oil and served them medium. The pink juicy center was enhanced with the addition of pine nuts and fresh basil leaves.
For once, there were no holiday leftovers.
Lamb Chops with Mint Pesto
1/3 cup pine nuts
4 garlic cloves
1 1/2 cup fresh mint leaves
1/2 cup extra virgin olive oil
2 tablespoons canola oil
1 tablespoon red wine
2 medium-sized lamb chops
Salt and pepper, to taste
1 pound fingerling potatoes
Fresh mint leaves
Add pine nuts and garlic to a food processer and pulse until chopped. Add mint leaves and finely chop. Combine with oil until smooth. Add 2 tablespoons canola oil to a skillet and heat on medium-high. Salt and pepper lamb chops; add to skillet and sear. Turn meat to sear on both sides. Reduce heat to medium and add red wine.
Meanwhile, boil potatoes for about 25 minutes or until tender; drain.
Reduce skillet heat to medium-low and top chops with pesto mixture. Cook about 5 minutes or until sauce is warm. Arrange chops on plates with potatoes and top with mint leaves.
Servings: 2
– Adapted from Bon Appetit, April 1992
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