Claire is back! Tune into the-network-that-shall-not-be-named-on-this-blog to see new episodes of a show that I have poured blood, sweat, and tears into. Delicious, bacon-flavored tears. In celebration of the upcoming premiere, here's a sneak preview of one of Claire's delicious dishes that I just had to make myself - lamb chops with a mint-almond pesto. A perfect recipe for summer when mint is growing out of control in Beth's garden and she unloads piles of it on me. Recipe after the jump:
CLAIRE'S LAMB CHOPS WITH MINT-ALMOND PESTO
12 frenched baby lamb chops (3 per person)
1/4 cup toasted sliced almonds
1 1/2 cups fresh mint leaves
1 lemon, zest and juice
1/4 cup extra virgin olive oil
salt and pepper, to taste
Heat a cast iron grill pan over high heat until very hot. Season one side of the lamb chops with salt and pepper, and drizzle with oil. Place on the hot pan season side down. Season and oil the top side before flipping. Grill for about 3-4 minutes per side for medium rare, depending on the thickness of your chops. Remove to a plate to rest while you prepare the pesto.
In a food process, combine the mint leaves, almonds, lemon zest, and juice. Pulse to begin breaking down. Turn processor on and slowly drizzle in olive oil until the mixture resembles a thick paste. Season to taste with salt and pepper. If you would like a looser consistency, you can add a bit of water.
Serve lamb chops either topped with the pesto, or on the side as a dipping sauce.