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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
3 mins
cook:
10 mins
total:
13 mins
Yield:
4 servings (serving size: 2 lamb chops and 2 tablespoons pesto)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

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

  • 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.

Source

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Nutrition Facts

249 calories; calories from fat 48%; fat 13g; saturated fat 3.8g; mono fat 6.1g; poly fat 1.7g; protein 29.5g; carbohydrates 2g; fiber 0.6g; cholesterol 90mg; iron 2.4mg; sodium 376mg; calcium 55mg.
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