Pesto Lamp Chops:
For the Lamp Chops:
- 4 lamp chops
- kosher salt
- 1 cup store bought pesto or freshly made with the recipe below
Sprinkle kosher salt and pepper on both sides of the chop. Rub in to marinate the meat and let stand for about 3 minutes. Spread a heaping tablespoon of pesto on the top side of each chop.
Broil for 4 minutes or until slightly browned.
Take the chops out and flip. Spread another heaping tablespoon of pesto on the flipped side of each chop. Put back in the broiler for 3 minutes or until slightly browned. Take the chops out and let stand for 2 minutes with a foil covering them so the juices settle.
For the Pesto:
- 1/4 cup pine nuts
- 3 garlic cloves, finely minced
- 1 tablespoon of lemon juice
- 2 cups fresh packed basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
You can keep pesto in the fridge for about a week. In the freezer it will last about 3 months, but you should not add the Parmesan cheese if you plan on freezing. Add the cheese only after thawing since cheese doesn't freeze well.
And there you have it. No one will ever know it only took you 15 minutes to make.