Pan-Grilled Lamb with Walnut-Mint Pesto

Ingredients for Pan-Grilled Lamb with Walnut-Mint Pesto

• 4 (9- to 275g

• round-bone) lamb shoulder chops

• 2 tablespoons olive oil

• 4 large fresh rosemary sprigs

• 4 garlic cloves, peeled, crushed

• 1 cup fresh Italian parsley

• 1 cup fresh mint leaves

• 1/2 cup walnuts, lightly toasted

• 80ml olive oil

• 1/2 small garlic clove, peeled

• 2 1/4 teaspoons fresh lemon juice

How to make Pan-Grilled Lamb with Walnut-Mint Pesto

Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.

Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.