- 3 tablespoons toasted pine nuts
- 1/2 cup fresh basil leaves, snugly packed
- 1/2 cup fresh mint, snugly packed
- 2 cloves garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 loin lamb chops
In a food processor, puree the pine nuts, basil, mint, garlic, olive oil and half the salt and pepper. The result is the basil pesto stuffing.
Using a small sharp knife make an incision between the “tail flap” of loin and the bone of the chops, with the knife follow along the line of the bone to make an interior pocket. Repeat this with all the chops. Stuff the chops with the pesto. Snip off a corner of a plastic bag to make a pastry-type bag. Fill the bag with the pesto stuffing. Pipe the pesto into the chops. Rub whatever leftover pesto you have over the chops.
Heat a broiler and cook the lamb chops for 4-5 minutes per side, or to desired state of doneness. Serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
546 calories; 40g total fat; 128mg cholesterol; 396mg sodium; 8g carbohydrates; 5g fiber; 37g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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