Loin Lamb Chops with Mint Pesto and Roasted Asparagus
Recipe provided by Nick Ochos
8 Loin Lamb Chops cut individually ( American Lamb from Nicholas Ochs
1 T Olive Oil
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried rosemary
1 tsp black pepper
1/2 tsp kosher salt
Rub chops with olive oil and combine dried spices in bowl and rub the Lamb chops with seasoning. Let Lamb chops sit until they reach room temperature ( 10- 15 minutes) Then heat a skillet to medium high and brown each side of the Lamb Chop for 4 minutes. Place on plate and make the mint pesto.
Mint Pest:
2 cloves of garlic
1/4 cup of Pine nuts
3/4 cup of fresh basil
1 1/2 cups of fresh mint
3/4 cup of Italian Parsley
1/2 cup of grated cheese
1/2 tsp sea salt
1/2 tsp black pepper
1/4 cup of olive oil
In a food processor add the garlic and chop, add the pine nuts and chop, add 1/2 the fresh herbs and chop 30 seconds, then the rest and chop. Add the cheese, salt and pepper and pour the olive oil with food processor is running.
Roasted Asparagus
1 brunch of Fresh Asparagus cleaned and placed on a baking sheet.
Drizzle with olive oil, grated cheese, sea salt and black pepper and roast for 15 minutes @ 350 degrees.
