Grilled Lamb Chops With Mint Pesto And Wilted Pea Shoots

Recipe Ingredients

12		Lamb chops - (2 1/2 lbs total)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Large bunch mint leaves - (abt 1 1/2 cups)
1		Parsley - large stems removed
1		Cilantro - large stems removed
1 tablespoon	15ml	Chopped jalapeño
3 tablespoons	45ml	Garlic cloves (large)
1/4 cup	59ml	Oil - divided
2 tablespoons	30ml	Lemon juice
		Nonstick cooking spray
3 tablespoons	45ml	Fig balsamic vinegar
2 tablespoons	30ml	Water
8 cups	1896ml	Garden pea shoots (not sweet peas)

Recipe Instructions

Season the lamb chops with salt and pepper. Place the mint, parsley, cilantro, jalapeño, 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.

Spray 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.

This recipe yields 4 servings.

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.

Source:
The Los Angeles Times, 03-14-2001

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