“Lamb Chop-Off”
December 24 | Beacon, New York
Meredith and I have spent a lot of time in the kitchen together over the years. We briefly had a radio show called “Chewing the Fat” on our local station, where we’d talk about what we cooked for dinner that week. Riveting stuff, folks. She also photographed my last cookbook, “Six Basic Cooking Techniques.” She originally wanted to learn how to cook liver for this episode, but I simply couldn’t get excited about that. So we settled on lamb, which I am very excited about. Listen in.
RECIPE
Mint-Pistachio Pesto for Lamb Chops
You can make this pesto for any kind of lamb chop, but our favorite cuts were the rib and loin chops.
1/4 cup pistachios or green pepitas
1 small clove garlic
1/2 teaspoons kosher salt
1/2 cup mint leaves, stems removed
1 cup parsley leaves and tender stems (but not fat crunchy stems towards the bottom)
Zest and juice of 1/2 lemon (zest it first!)
1/3 cup extra-virgin olive oil
- In the bowl of a food processor, combine the nuts, garlic, and salt, and process until finely ground. Add the herb leaves, lemon zest and juice, and pulse until the leaves are finely ground. With the processor running, slowly add the olive oil in a steady stream until it makes a creamy sauce. Serve with lamb chops!
