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Categories: Main courses, Quick and easy

Grilled lamb chops with mint pesto and wilted pea shoots

Grilled lamb chops with mint pesto and wilted pea shoots
Los Angeles Times
Total time: 20 minutes | Serves 4
  • 12 lamb chops, about 2 1/2 pounds total
  • Salt, pepper
  • 2 large bunches mint leaves, about 1 1/2 cups
  • 1 bunch parsley, large stems removed
  • 1 bunch cilantro, large stems removed
  • 1 tablespoon chopped jalapeno
  • 3 large cloves garlic
  • 1/4 cup oil, divided
  • 2 tablespoons lemon juice
  • Nonstick cooking spray
  • 3 tablespoons fig balsamic vinegar
  • 2 tablespoons water
  • 8 cups garden pea shoots (not sweet peas)

Step 1Season the lamb chops with salt and pepper.

Step 2Place the mint, parsley, cilantro, jalapeno, garlic, 3 tablespoons of the oil, lemon juice, and 1 teaspoon of salt in a food processor. Using the pulse button, puree in 10-second intervals, stopping once or twice to scrape down the edges of the bowl. It should take about 1 minute to puree.

Step 3Spray a grill pan or large skillet with cooking spray and heat it over high heat. Add the lamb chops and cook them until lightly seared, 2 to 3 minutes each side. Drain the fat from the pan. Add the remaining tablespoon of oil to the pan, then the balsamic vinegar and water. Season the pea shoots with salt and pepper. Add them to the pan, and toss them briefly, about 10 seconds. Serve each chop a with small dollop of the mint pesto on top, with the pea shoots on the side.

Each serving:
823 calories; 256 mg sodium; 129 mg cholesterol; 81 grams fat; 32 grams saturated fat; 7 grams carbohydrates; 17 grams protein; 3.45 grams fiber.
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