Broiled Lamb Chops with Lemon-Arugula Pesto

Broiled Lamb Chops with Lemon-Arugula Pesto Recipe
Photo: Oxmoor House
Arugula is used for the pesto instead of the traditional basil to give this bright green sauce a hint of peppery flavor. The chops and carrots can broil at the same time, allowing you to get dinner on the table even faster.

Prep: 3 minutes; Cook: 10 minutes

Yield:

4 servings (serving size: 2 lamb chops and 2 tablespoons pesto)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 249
Caloriesfromfat 48 %
Fat 13 g
Satfat 3.8 g
Monofat 6.1 g
Polyfat 1.7 g
Protein 29.5 g
Carbohydrate 2 g
Fiber 0.6 g
Cholesterol 90 mg
Iron 2.4 mg
Sodium 376 mg
Calcium 55 mg

Ingredients

8 (4-ounce) lean lamb loin chops, trimmed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
1 lemon
1 tablespoon pine nuts, toasted
2 garlic cloves
4 cups baby arugula leaves
2 teaspoons olive oil
2 tablespoons water

Preparation

1. Preheat broiler.

2. Sprinkle lamb evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 5 to 6 minutes on each side or until desired degree of doneness.

3. While lamb broils, grate 1 teaspoon lemon rind; squeeze juice from lemon to measure 2 teaspoons.

4. Place pine nuts and garlic in a blender or food processor; process until minced. Add lemon rind, lemon juice, arugula, oil, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until smooth. Serve with lamb.

Note:

Cooking Light Fresh Food Fast

April 2009
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