I had a great time on my recent trip to San Francisco, but dreaded coming home to a dirty house and empty fridge. Luckily, my sweet boyfriend surprised me with a house full of farmer's market finds (including a bouquet of flowers), clean laundry, and a nice bottle of wine. He prepared a grilled lamb recipe from our Bobby Flay cookbook and even made his own pesto to go on top. I was actually brought to tears by his thoughtfulness, and was seriously impressed with how delicious the meal was.
Balsamic-Glazed Lamb Chops with Mint Pesto:
For Pesto
- In a blender*, combine 1 1/2 c. parsley, 1 c. mint, 1 garlic clove, and 2 tbsp. pine nuts until minced.
- While blender is running, stream in 1/2 c. olive oil.**
- Stir in 3 tbsp. grated Parmesan and season with salt and pepper.
- Season both sides of 6 double-cut lamb rib chops with salt, pepper, and olive oil.
- Grill over high heat for 2-3 minutes on one side.
- Flip the chops and brush on a glaze of 1/4 c. balsamic vinegar and 1/8 c. honey.
- Continue cooking for another 2-3 minutes.
- Remove chops from grill, brush with extra glaze, and cover with foil.
- Let chops rest for 5 minutes, divide onto plates, and top each with 1 tbsp. mint pesto.
Serves two
*Or food processor.
**Or until combined into a paste, you may need more oil.
No comments:
Post a Comment