Pan-Grilled Lamb with Walnut-Mint Pesto

Pan-Grilled Lamb with Walnut-Mint Pesto
Photo by Mark Thomas

Ingredients

  • 4 large fresh rosemary sprigs
  • 2 ¼ teaspoons fresh lemon juice
  • 4 garlic cloves
  • 1 cup fresh Italian parsley
  • 1 cup fresh mint leaves
  • ½ cup walnuts
  • 1/3 cup olive oil
  • + 3 more ingredients
    • ½ small garlic clove
    • 2 tablespoons olive oil
    • 4 9- to 10-ounce; round-bone lamb shoulder chops

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. Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of...

View full recipe at Epicurious

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