It’s Easter, and you’re down to make some lamb. It’s all traditional and whatever. But roasting a whole leg, or trying to pull of a fancy rack with mint jelly (bleh), just sounds over the top. You’re going to be in a chocolate coma anyway – we’re looking for easy.
Lamb Chops to the rescue! They take just a few minutes to cook on the grill – just marinate in the cilantro pesto overnight!
Cilantro Pesto Lamb Chops
8 grass fed local lamb chops, about 2.5 ounces each
1.5 cups fresh cilantro (from your home herb garden – you’re awesome like that)
1 teaspoon ground pink peppercorn
1/4 cup toasted pine nuts
2 pinches kosher salt
Blend all ingredients except lamb together in food processor, or with immersion blender. Add olive oil until pesto has a liquid consistency. Throw lamb chops in bowl, toss with pesto, and let sit overnight.
Fire up the grill, or grill pan. Over high heat, grill lamb for 2 to 3 minutes on each side, or until medium rare. If you tell me you like it cooked further than that, our friendship is on the rocks. Let rest for 5 minutes, then serve with a fresh spring salad (this dressing is a great compliment), and this gorgeous fennel side dish.
So easy, so good, and very minimal clean up – you can get right back to pounding mimosas and gorging on your nephews chocolate bunny.