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This delicious green sauce can just as easily go over sliced steak or chicken, but the hints of mint, garlic, and rosemary really complement lamb beautifully. If you have a mini-food processor, it will work even better than a full-sized one to really grind the ingredients to a good, thick paste.
2 cloves fresh garlic or 2 cubes Gefen Frozen Garlic
1 teaspoon Tuscanini Fine 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 tablespoon plus 1 teaspoon lemon juice (can be bottled)
1/2 cup Bartenura Olive Oil
18 baby lamb chops
Preheat broiler to high.
In the bowl of food processor fitted with a metal blade, pulse the garlic, salt, and rosemary. Add the cayenne pepper, mint leaves, parsley leaves, and lemon juice. Pulse. With the machine running, slowly pour in the olive oil and allow the mixture to fully combine.
With a flexible spatula, transfer one-third of the pesto to a small bowl and reserve for serving after the chops are cooked. Pour the rest into a second bowl.
Place the lamb chops on a broiler pan. Lightly brush both sides of the lamb chops with the pesto.
Broil the lamb chops, six to eight inches from the heat, for seven minutes. Turn the lamb chops over and broil for another three minutes
To serve, place three lamb chops on each plate with a dollop of the reserved parsley pesto.
Reproduced from Kosher by Design Short on Time by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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