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Pan-Grilled Lamb with Walnut-Mint Pesto

Name: Pan-Grilled Lamb with Walnut-Mint Pesto
Cuisine: italian
Ingredients: 4 (9- to 10-ounce; round-bone) lamb shoulder chops; 2 tablespoons olive oil; 4 large fresh rosemary sprigs; 4 garlic cloves, peeled, crushed; 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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