• Grilled Lamb Chops With Mint Pesto And Wilted Pea Shoots

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    • 12 x lamb chops - (2 1/2 lbs total) Salt to taste Freshly-grnd black pepper to taste
    • 2 lrg bunch mint leaves - (abt 1 1/2 c.)
    • 1 bn parsley large stems removed
    • 1 bn cilantro large stems removed
    • 1 Tbsp. minced jalapeno
    • 3 lrg garlic cloves
    • 1/4 c. oil divided
    • 2 Tbsp. lemon juice Nonstick cooking spray
    • 3 Tbsp. fig balsamic vinegar
    • 2 Tbsp. water
    • 8 c. garden pea shoots (not sweet peas)


    1. Season the lamb chops with salt and pepper. Place the mint, parsley, cilantro, jalapeno, garlic, 3 Tbsp. of the oil, lemon juice, and 1 tsp. of salt in a food processor. Using the pulse button, puree in 10-second intervals, stopping once or possibly twice to scrape down the edges of the bowl. It should take about 1 minute to puree.
    2. Spray a grill pan or possibly large skillet with cooking spray and heat it over high heat. Add in the lamb chops and cook them till lightly seared, 2 to 3 min each side. Drain the fat from the pan.
    3. Add in the remaining Tbsp. of oil to the pan, then the balsamic vinegar and water. Season the pea shoots with salt and pepper. Add in them to the pan, and toss them briefly, about 10 seconds.
    4. Serve each chop a with small dollop of the mint pesto on top, with the pea shoots on the side.
    5. This recipe yields 4 servings.

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