This week was my son Charlie’s seventeenth birthday and he requested rosemary encrusted lamb chops for his special dinner! I am not a fan of the traditional accompaniment of mint jelly so I serve my lamb with a mint pesto! It is the piece de resistance!
This is a simple preparation of lamb with olive oil, salt and pepper and fresh sprigs of rosemary. I often have my butcher separate the chops for me. Serve the mint pesto on the side. Complete the meal with a simple salad of fresh greens, mint, feta, dried cherries, toasted macadamia nuts, olive oil, juice from one lemon, a drizzle of honey and Kosher salt & freshly ground pepper. Bon Appétit!
- 2 racks grass-finished lamb chops (my kids call them lolly pops)
- olive oil
- salt & pepper
- sprigs of fresh rosemary
- 1 cup raw pistachios
- 1 cup fresh mint
- 1 cup fresh parsley
- 1 cup grated Italian Parmesan
- A glug of olive oil
- 1 tsp lemon juice
Marinate your lamb in olive oil, salt and pepper
Decorate with several sprigs of fresh rosemary
Grill 3 minutes on each side.
Combine mint, Parmesan, olive oil, lemon, pistachios in a blender or food processor. (Leave a little chunky)
Salt and pepper to taste
Serve on the side
I have just been introduced to the poet David Whyte and his poem, Twice Blessed, felt like a gift received at the perfect time. Sometimes we need reminding that at the end of the day all that really matters is the number of exchanges of love you make possible in your square inch of space. Wherever love is happening, blessings will follow.”
Sorry, the comment form is closed at this time.