Lamb Chops With Green Goddess Pesto

4.50 from 2 votes

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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!
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Served AsDinner
Recipe Taste Salty, Sour, Tangy
Servings 3
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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!!

Please appreciate the author by voting!

4.50 from 2 votes

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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Swayampurna Mishra
Swayampurna Mishra

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  1. 5 stars
    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\”

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