Pesto Lamb Chops

Serves 6

Ingredients

  • 1 handful fresh basil, washed and dried well
  • 1/2 handful cilantro, washed and dried well
  • 3 garlic cloves
  • 1/4 cup extra-virgin olive oil (plus more for drizzling)
  • 1/2 cup pine nuts, toasted
  • 2 Tbsp matzo meal
  • Salt and pepper
  • 12 lamb chops, Frenched

Preparation

  1. Preheat the oven to 400 F.
  2. Add basil, cilantro and garlic to a food processor; pulse until coarsely chopped. Add olive oil and pine nuts; process for about 30 seconds or until a paste forms.
  3. Pour the pesto into a bowl. Add matzo meal, salt and pepper; stir well.
  4. Season the lamb chops with salt and pepper. On a grill or grill pan over high heat, sear the lamb chops for about 1 minute per side, then transfer them to a baking sheet.
  5. Spread a spoonful of pesto onto one side of each lamb chop, then drizzle with olive oil. Bake for about 10 minutes or until the outside of the lamb is golden and crisp, and the inside is pink.

Nutritional Information per Serving

Serving size = 2 lamb chops

  • 753 Calories
  • 71.5 g Fat
  • 121.5 mg Cholesterol
  • 90 mg Sodium
  • 2.5 g Carbohydrate
  • 0.5 g Fiber
  • 25 g Protein

Source: the kitchn

Photo credit: miss_yasmina on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Lamb

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