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Minted Lamb Chops

by in Apr 2000
Minted Lamb Chops
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Yield: Makes 4 (small) servings.

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  • 1 cup fresh mint leaves, packed
  • 1/4 cup fresh parsley
  • 1 tablespoon fresh basil leaves
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup virgin olive oil
  • 1/3 cup grated Parmesan
  • salt and pepper, to taste
  • 2 teaspoons virgin olive oil
  • 4 lamb chops (4 ounces each), trimmed
  • salt and pepper, to taste


Make a pesto of the first 8 ingredients, pulsing in a blender until well mixed. Heat the 2 teaspoons of olive oil in a skillet and saute the lamb chops over medium heat until just barely pink inside. Season with salt and pepper, top with pesto, and serve at once.
Updated Wednesday, February 9th, 2005

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