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Jernard Wells - Rosemary & Mint Pesto Lamb Chops

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As a father of nine, Jernard puts a down-home spin on lamb chops the whole family will love.
Ingredients

FOR LAMB CHOPS

  • 3 pounds lamb chops, cut individually
  • 2 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

FOR MINT PESTO:

  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 3/4 cup fresh basil leaves
  • 1 1/2 cups fresh mint leaves
  • 3/4 cup fresh flat-leaf parsley
  • 1/2 cup grated parmesan
  • 1/2 teaspoon salt
  • 2 teaspoon brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

MAPLE PAN SEARED SPROUTS

  • 1 lb. Brussels sprouts trimmed, and halved lengthwise
  • 2 tablespoons olive oil
  • 3 strips bacon cut into 1/4-inch pieces
  • 6 tablespoons maple syrup or more, to taste
  • 2 tablespoons balsamic vinegar or more, to taste
  • Salt and pepper to taste

DIRECTIONS:

1. Preheat cast iron skillet on medium or bbq grill on high.

2. Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.

3. While chops are resting, prepare the mint pesto.

4. Sear in skillet or grill the lamb chops 2 to 3 minutes per side, for medium rare.

5. Serve the lamb chops with the mint pesto drizzled over.

FOR MINT PESTO:

1. Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the parmesan, brown sugar, salt, pepper and pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

MAPLE PAN SEARED SPROUTS

DIRECTIONS:

1. In a skillet, sauté bacon to render down the fat and toss the halved brussels sprouts, olive oil, salt, and pepper in skillet with bacon.

2. Sautee for 5 minutes and add balsamic vinegar and maple syrup. Sauté another 5 minutes to coat evenly.

3. Remove from the skillet and drizzle with remaining maple syrup, extra salt, and pepper to taste!

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