Crusted Loin Lamb Chops with Mint Basil Pesto
A quick dip in egg and flour give these lamb loin chops a wonderful crust, and the quick pesto makes the meal.
Servings: 6 People
Calories: 1012kcal
Ingredients
For the Lamb Chops
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon kosher or coarse salt
- ½ teaspoon freshly ground black pepper
- 8 lamb loin chops 1 ½ inches thick (3 to 3 ½ pounds total)
- 2 tablespoons olive oil
For the Mint Basil Pesto
- ⅔ cup lightly packed fresh mint leaves
- ½ cup lightly packed fresh basil leaves
- 1 garlic clove
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- Kosher or coarse salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F. Whisk the eggs in a shallow bowl. Place the flour in another shallow bowl, and combine with the salt and pepper.
- Preheat a large heavy skillet over high heat. While the skillet is heating, dip the lamb chops into the egg, and then dredge them in the flour mixture to coat the chops. Add the olive oil to the skillet, and when heated, brown the chops on both sides, about 3 minutes per side, working in batches if necessary.
- If you can fit all of the chops back in the skillet in a single layer, do that, if not place them on a rimed baking sheet or in a roasting pan. Roast for about 7 to 10 minutes, until they reach an internal temperature of 130°F for medium rare. remove them from the oven and allow them to rest on a cutting board for about 5 minutes before serving - the internal temperature will climb a bit more.
- While the chops are roasting, place the mint and basil leaves with the garlic in a food processor and process to mince. Add the olive oil, process again, then pulse in the Parmesan and the salt.
- Serve the lamb chops hot with the pesto.
Nutrition
Calories: 1012kcal | Carbohydrates: 9g | Protein: 47g | Fat: 86g | Saturated Fat: 34g | Cholesterol: 252mg | Sodium: 584mg | Potassium: 632mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 5mg