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Broiled Lamb Chops with Lemon-Arugula Pesto

Photo: Oxmoor House
Prep time 3 mins
Cook time 10 mins
Yield 4 servings (serving size: 2 lamb chops and 2 tablespoons pesto)
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

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

Nutrition 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

How to Make It

  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.

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