Used by permission. Passover by Design, Susie Fishbein, ArtScroll/Shaar Press, Brooklyn NY, Feb. 2008.
In Passover by Design Susie Fishbein writes "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."
Serves 6.
- 2 cloves fresh garlic
- 1 teaspoon 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 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, 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, 6 - 8 inches from the heat, for 7 minutes. Turn the lamb chops over and broil for another 3 minutes.
To serve, place 3 lamb chops on each plate with a dollop of the reserved parsley pesto.