Hazelnut-Crusted Lamb Chops Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • ¼ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 4 cloves garlic, 2 whole and 2 minced, divided
  • ⅓ cup plus 2 tablespoons extra-virgin olive oil, divided
  • Juice of ½ lemon
  • Salt and pepper, to taste
  • 8 lamb rib chops, trimmed and joined in a rack
  • 1 cup finely chopped hazelnuts
  • 2 tablespoons fresh thyme leaves
  • ¼ cup Dijon mustard
Directions
  1. Make the mint pesto: Combine mint, parsley, Parmesan, pine nuts, and the 2 whole garlic cloves in a food processor.
  2. Pulse until coarsely chopped.
  3. With the processor running, gradually add 1/3 cup olive oil until well blended.
  4. Add lemon juice. Season with salt and pepper, to taste.
  5. Pulse again to mix. Set aside
  6. Preheat oven to 400 F.
  7. Make the lamb: Season rack with salt and pepper.
  8. Mix hazelnuts, thyme, and the remaining 2 cloves minced garlic in a bowl. Set aside.
  9. Spread mustard on the entire rack.
  10. Spread the hazelnut mixture on top of the mustard, pressing it in to coat.
  11. Cover exposed bones in tin foil to prevent burning.
  12. Heat remaining 2 tablespoons olive oil in an ovenproof skillet over medium-high heat.
  13. Sear chops for 2 minutes on the bottom and the flatter side (do not worry about the concave side).
  14. Transfer the skillet to the oven and roast for 20 minutes for medium-rare, or until an instant-read thermometer measures 130-135 F in the deepest part of the meat.
  15. Rest the chops for 5 minutes.
  16. Cut the rack into 8 individual chops
  17. Serve lamb chops drizzled with mint pesto.