Lamb Lollipops with Mint Pesto

Serving Size: 10

These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 30

Recipe Serving Size10

12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
1 1/2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
3 clove garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
¼ cup extra virgin olive oil
1 lemon cut into wedges

Liberally sprinkle the chops with salt and pepper.
In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
Transfer to a platter and squeeze a lemon wedge over the top.

Reheating Instructions

Heat in a non stick skillet for several minutes on each side over medium heat.