Servings: 6
Cooking and Prep: 15 minutes
Ingredients
2 cloves fresh garlic 1 teaspoon Sea Salt 1 teaspoon dried rosemary 1/4 teaspoon ground cayenne pepper 1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh parsley leaves 1/2 cup Olive Oil 1 tablespoon plus 1 teaspoon lemon juice 18 baby lamb chops
Directions
Preheat broiler to high
pulse the garlic, salt, and rosemary in a bowl
Add red pepper, parsley leaves, mint leaves and lemon juice
Add the olive oil gently and mix the ingredients thoroughly until well combined
Using a flexible spatula, transfer one-third of the pesto to a small bowl and pour the rest into the second bowl
Place the lamb chops on a broiler pan. Brush both sides of the chopped lamb with a little pesto
Broil the lamb chops, six to eight inches from the heat, for seven minutes
Turn the chops lambs over and boil for another three minutes
To serve, place three chopped lamb pieces with a dollop of parsley stored on each plate
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