Baby Lamb Chops With Parsley And Mint Pesto Dipping Sauce

Recipe Ingredients

1 cup	40g / 1.4oz	Flat-leaf parsley tops
1/4 cup	59ml	Fresh mint - (6 to 8 sprig)
1 cup	237ml	Garlic clove (large)
1/4 cup	23g / 0.8oz	Sliced almonds - (2 oz)
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Red wine vinegar
1/3 cup	78ml	Extra-virgin olive oil
2		Racks baby lamb = (have the butcher cut into chops)

Recipe Instructions

Preheat grill pan or large heavy skillet over medium-high to high heat. In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.

Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium-rare to medium-well doneness. Arrange chops around the dipping sauce and serve.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1D25) - from the TV FOOD NETWORK"

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