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Broiled Lamb Chops Stuffed with Mint and Basil Pesto

Source: Burt Wolf's Menu Cookbook
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Makes 4 servings
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 to 5 minutes per side, or to desired state of doneness. Serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 546
Fat. Total: 40g
Fiber: 5g
Carbohydrates, Total: 8g
Sodium: 396mg
% Cal. from Fat: 66%
Cholesterol: 128mg
Protein: 37g
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