November 9, 2010

What's Cookin' in Melbourne-Lamb Chops with Mint Pesto and Creamy Polenta

Lamb Chops with Mint Pesto (adapted from Claire Robinson)


  • 3/4 cup packed fresh mint leaves, from about 1 large bunch
  • 2 tablespoons toasted pine nuts
  • 1/2 lemon, zested, plus 1-2 tablespoons of lemon juice
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons water 
  • Freshly cracked black pepper
  • 1 clove garlic, minced
  • lamb rib chops, Frenched (bones cleaned)


Put the mint, pine nuts, zest, and a pinch of salt in the bowl of a food processor or mortar and pestle. Pulse until finely chopped. While mixing, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add the water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, if needed.
Generously drizzle the lamb chops with oil, sprinkle with minced garlic, and season well with salt and pepper. Allow lamb to marinate while coming to room temperature for 30 minutes. While the lamb is marinating, prepare the polenta according to the package directions. I used chicken stock and a generous handful of pecorino romano cheese in mine (you can also use parmesan). Most polentas take about 20 minutes to prepare. Preheat a grill or grill pan over medium-high heat.Grill lamb, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.
Put a heaping spoonful of polenta onto your plate and top with the lamb and mint pesto. Enjoy!

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