Deborah Dana

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Deborah Dana

Lamb Ribs with Mint and Basil Pesto

40 mins

Half

2 comments

Deborah Dana

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A strong dish to impress. The pesto is delicious and can be used with other meats and chicken. Very good recipe.

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Ingredients

6 portions

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Preparation

Mix the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 tablespoon of salt and ½ teaspoon of pepper in the food processor until the herbs are finely chopped. With the machine moving, add 1/3 cup of the oil

Preheat the oven to 300 degrees Fahrenheit (150 degrees).

Sprinkle generously the lamb chops with salt and pepper. Heat the other 2 tablespoons of olive oil in a large hot pan.

Put 1 lamb chop in the pan and brown about 3 minutes on each side. Pass to a baking tray (with the meat on top). Repeat this step for the other chops.

Once all the chops are sealed, cook in the oven until they are cooked, about 20 minutes for medium term.

Pass the chops to a cutting board and let stand for 10 minutes covered with aluminum foil (to prevent juices from coming out and drying the meat). Cut the chops between the bones into individual pieces and put pesto on top of each one.

TIPS

The pesto can be prepared the night before. The pesto sauce is also rich with other meats, poultry or even pasta. Accompany this dish with a Malbec wine.