Lamb Chops With Green Goddess Pesto
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These lamb chops are cooked to perfection in a feisty green goddess pesto rub, delicately fragrant from cumin and garam masala and have a lip smacking sauce of white wine roasted garlic. The key here is the braising of the mutton/lamb chops and that Green Goddess pesto that ensures you will fall in love with red meat and even go for seconds!
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Ingredients
- 8 lamb chops 2 inch thick
- olive oil
- 1 shallot large, thinly sliced
- 1 cup dry white wine
- 1 bay leaf
- ½ lemon juice
- 2 cup broth your choice of beef or vegetable broth
- parsley fresh, for garnish
- ½ teaspoon Salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoon dried crushed mint more for garnish
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- 3 teaspoon red chili flakes adjust acc to taste
For the green goddess pesto
- 1 cup fresh mint
- 1 cup cilantro fresh with tender stems
- 2 sprig rosemary or 2 tsp dried rosemary
- ½ cup parsley
- 2 cloves garlic
- 1 green chili
- Olive oil
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Instructions
- Preheat oven to 350 degrees F. Prepare the spice mix. Spice the lamb chops on all sides generously with the spice mix.
- Blend all the ingredients mentioned under the green goddess pesto well . Add it to the meat and smother it completely on both sides. Sprinkle a little chili flakes on the chops. Next, In a large cast iron skillet, heat 2 tbsp olive oil.
- Now add lamb chops and brown on all sides over medium-high heat. Remove lambchops from the cooking skillet.
- In the same skillet, add sliced shallots and sauté till translucent. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes).
- Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes. Add lamb back to skillet and let everything cook together for 10 minutes.
- Cover skillet or Dutch oven and place in a 350 F-heated oven for 2 hours to 2½ hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
- Next, While lamb cooks, proceed to make the mashed potatoes and the sides.
- Once lamb is ready, let it rest for ten minutes before serving.
- Serve HOT with a little garnish of crushed mint and fresh parsley leaves, along side the creamy mashed potatoes, peas and tomatoes. Don't forget the wine sauce!!
Recipe Nutrition
Calories: 866 kcal | Carbohydrates: 11 g | Protein: 113 g | Fat: 32 g | Saturated Fat: 13 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Cholesterol: 343 mg | Sodium: 1379 mg | Potassium: 1682 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 2149 IU | Vitamin C: 20 mg | Calcium: 102 mg | Iron: 12 mg
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Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \”Good main-course recipe, captures essence of mint & lamb which is a classic combination.Thumbs ups\”
The Pesto looks awesome! Any vegetarian/egg recipes?