Spring Lamb Chops with Mint Pesto and Roasted Asparagus

Equipment

Ingredients

Instructions

1. 1
   Pat lamb chops dry with paper towels and season generously with salt and pepper. Set aside at room temperature for 15-20 minutes.
2. 2
   Preheat oven to 400°F (200°C). On a baking sheet, toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for 10-12 minutes, or until tender-crisp.
3. 3
   While asparagus roasts, prepare the mint pesto: In a food processor, combine mint, parsley, toasted pine nuts, Parmesan cheese, minced garlic, lemon juice, salt, and red pepper flakes (if using). Pulse until finely chopped.
4. 4
   With the food processor running, slowly drizzle in the 1/4 cup extra virgin olive oil until a smooth but slightly textured pesto forms. Taste and adjust seasoning if needed.
5. 5
   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the lamb chops and sear for 3-4 minutes per side for medium-rare, or until desired doneness.
6. 6
   Remove lamb chops from the skillet and let rest on a cutting board for 5 minutes before serving. Serve the lamb chops with a generous dollop of mint pesto and roasted asparagus on the side.

Nutrition

Frequently Asked Questions