PESTO LAMB CHOPS

I am so happy it’s the weekend. I have had the longest week and am just about finished with a major round of editing on my book. As much as I am excited about the book for a creative with ADD like me, sitting and editing is exceptionally difficult. I have to essentially run around the block every hour!



So with this little break in my work, we also get the most gorgeous weekend here in Seattle. It’s also Seafair here- I think called “Fleet Week” in other coastal cities? It’s non stop air shows and parties and there will be hydroplane races and other crazy stuff here. But we are old and boring and mostly we just stay home and plug our ears when the planes go by! Thank goodness Wilbur is so chill- I know people Who have to basically tranquilize their dogs all week because of the noise. Frankly, I’m not sure he can even hear them over his own snoring



So while we stay at home, we still have fun. And clearly it’s us, so we still eat a lot. I made these last week and am totally planning to make these again this weekend. When I was at Costco I found these lamb loin chops and I was so pleasantly surprised! Costco can be soooooo gourmet! Well I had Greek food on the brain with our Greek houseguest, so I went for those kind of flavors in the delicious fresh herb pesto that I rubbed all over the chops and then grilled them. Totally and completely awesome- please try this!





Recipe: Fresh Herb Pesto Grilled Lamb Chops

Ingredients
2 pounds lamb loin chops
2 cloves garlic
1 cup packed fresh flat leaf parsley, leaves and stems
1 cup packed fresh cilantro, leaves and stems
½ cup packed fresh mint
1 tablespoon dried cumin
2 tablespoons red wine vinegar
5 tablespoons olive oil
2 teaspoons kosher salt

Instructions
I served the chops on a bed of arugula and garnished with pomegranate seeds.
In a large Ziploc bag place all of the lamb chops.
In a food processor combine the garlic, parsley, cilantro, mint, cumin, vinegar, oil and salt. Pulse until you have a paste.
Add the paste to the lamb chops and seal the bag. Mix the chops with the paste through the bag until they are well coated. Marinate for at least an hour or up to 4 hours.
Preheat the grill to medium. Place the chops on the grill and cook 3 minutes on each side. Transfer the chops to a serving platter and let rest for 5-10 minutes. Serve with a sprinkle of pomegranate seeds.

Preparation time: 20 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 6