- Carolina D.
1 hr. 8 min.
Mince 3 tbsp. rosemary and 2 tbsp. of garlic.
Place 6 lamb rib chops in a large, sealable bag with minced rosemary, 2 oz. olive oil, minced garlic, 1 tsp. salt and ½ tsp. pepper. Refrigerate for at least 1 hour.
Once lamb has marinated, use a paper towel to blot lamb chops and brush off some of the garlic and rosemary. You don’t want too much of it still stuck to the meat or it may char as it sears.
Add 1 tbsp. olive oil to the pan. Allow the pan to get very hot, about 1-2 minutes. Place lamb chops in the oil, and sear without moving for 3 minutes. Then, flip them to the other side for 2 more.
To make mint pesto: In a food processor, add 1 cup fresh mint, 1 tbsp. pistachios, 5 tbsp. olive oil, 1½ tsp. white balsamic vinegar and 1 tsp. freshly grated parmesan.
You should have about 3 tbsp. mint-pistachio pesto.