Broiled Lamb Chops with Lemon-Arugula Pesto

Two requirements for dinner tonight:  it has to be a meat I have in the freezer and it has to require limited time in the kitchen.  The bonus is that there is also a recommended side dish and I have carrots in the house.  I jazzed the carrots up just a little.  Lovely, a little side salad and dinner is done.

I had shoulder chops instead of loin chops so I used those.  They’re a little bigger than the loin chops so I only made two.  Note that if you use a larger chop you’ll need to extend the cooking time.  I broiled mine 10 minutes on each side then let them rest an additional ten minutes.  Perfectly medium to medium rare. So, so good.  This is a very mild lamb.  The pesto was almost too strong, almost.  Cooking it a little shy of medium made a big difference in the flavor I think.  Many thanks to Pair-a-Dice Farm for the wonderful lamb.  One note about Pair a Dice Farm – for those of you who knit they have lovely yarn as well.  You can find them all Spring and Summer at the South of the James Farmers’ Market in Forest Hill Park in Richmond, VA.

For the carrots I mixed up a little lemon juice, brown sugar, salt, pepper and cayenne.  Toss the carrots in the spice/juice mixture and broil them alongside the lamb.  Leave them in when you pull the lamb out.  While the lamb rests the carrots can finish.

Good? Truly lovely.
Easy? Yes, and quick too.
Good for company? Definitely. A very elegant dinner for guests.
Special shopping? Get local lamb if you can.

Broiled Lamb Chops with Lemon Arugula Pesto


2  bone-in lamb shoulder chops, about 1 lb total
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
olive oil
1 lemon
1 tablespoon pine nuts, toasted
2 garlic cloves
2 cups baby arugula leaves
1 cups baby spinach
2 teaspoons olive oil
1 tablespoons water


1. Preheat broiler.

2. Sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 5 to 6 minutes on each side or until desired degree of doneness.

3. While lamb broils squeeze juice from lemon to measure 2 teaspoons.

4. Place pine nuts and garlic in a blender or food processor; process until minced. Add lemon juice, arugula, spinach, oil, 1 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Serve with lamb.


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