Name: Lamb chops with green goddess pesto recipe by Swayampurna Singh at BetterButter
Prep time: 15 min
Cook time: 138 min
Total time: 153 min
Yield: 2
Ingredients: 8 lamb chops (2-inch thick); ½ tsp salt; Spice mix: 1 tsp black pepper; 1 tsp garlic powder; 2 tsp dried crushed mint (more for garnish); ½ tsp garam masala; 1 tsp cumin powder; 3 tsp paprika or red chillie flakes (adjust acc to taste); For the Green goddess pesto: 1 cup fresh mint; 2 cloves of garlic; 1 cup fresh cilantro with tender stems; 2 springs of rosemary or 2 tsp dried rosemary; ½ cup parsley; 1 green chili; Resh parsley for garnish; 2 cups broth (your choice of beef or vegetable broth); ½ lemon, juice of; 1 bay leaf; 1 cup dry white wine; 1 large shallot, thinly sliced; Olive oil

ABOUT Lamb chops with green goddess pesto RECIPE

These lamb chops are cooked to perfection in a feisty green goddess pesto rub,delicately fragrant from cumin and garam masala and have a lip smacking sauce of white wine roasted garlic. Recipe idea developed from watching Masterchef australia.

Ingredients Serving: 2

8 lamb chops (2-inch thick)
½ tsp salt
Spice mix: 1 tsp black pepper
1 tsp garlic powder
2 tsp dried crushed mint (more for garnish)
½ tsp garam masala
1 tsp cumin powder
3 tsp paprika or red chillie flakes (adjust acc to taste)
For the Green goddess pesto: 1 cup fresh mint
2 cloves of garlic
1 cup fresh cilantro with tender stems
2 springs of rosemary or 2 tsp dried rosemary
½ cup parsley
1 green chili
Resh parsley for garnish
2 cups broth (your choice of beef or vegetable broth)
½ lemon, juice of
1 bay leaf
1 cup dry white wine
1 large shallot, thinly sliced
Olive oil

Instructions

Preheat oven to 350 degrees F. Prepare the spice mix
Spice the lamb chops on all sides generously with the spice mix.
Blend all the ingredients mentioned under the green goddess pesto well . Add it to the meat and smother it completely on both sides. Sprinkle a little chili flakes on the chops.
Next, in a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
Remove lambchops from the cooking skillet. In the same skillet, add sliced shallots and saute till translucent .
Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
Add lamb back to skillet and let everything cook together for 10 minutes.
Next, cover skillet or dutch oven and place in a 350 F-heated oven for 2 hours to 2½ hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
Next, while lamb cooks, proceed to make the mashed potatoes and the sides.
Once lamb is ready, let it rest for ten minutes before serving.
Serve hot with a little garnish of crushed mint and fresh parsley leaves.,along side the creamy mashed potatoes,peas and tomatoes. Don't forget the wine sauce!!

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