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| Recipes Sorrel Summer Salad South City Herb Butter Basil Sunflower Seed Pesto Salmon San Francisco Style Herb Marinated Chicken Fresh Herb Dip Minted Lamb Chops Basil Chicken Salad Lemon Chervil Dressing Herb Salad Classic Capitola Seafood Salad Dana's Baked Cheese Straws |
Minted Lamp Chops 1 teaspoon fine sea salt 2 tablespoons of fresh chopped rosemary 6 sprigs of fresh rosemary (For garnish) 1/4 teaspoon ground cayenne pepper 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh parsley leaves 1 tablespoon plus 1 teaspoon lemon juice (can be bottled) 1/2 cup olive oil 18 baby lamb chops Preheat broiler to high. In the bowl of food processor fitted with a metal blade, pulse the garlic, salt, and rosemary. Add the cayenne, mint leaves, parsley leaves, and lemon juice. Pulse. With the machine running, slowly pour in the olive oil and allow the mixture to fully combine. Transfer one-third of the pesto to a small bowl and reserve for serving after the chops are cooked. Pour the rest into a second bowl. Place the lamb chops on a broiler pan. Lightly brush both sides of the lamb chops with the pesto. Broil the lamb chops, 6 - 8 inches from the heat, for 7 minutes. Turn the lamb chops over and broil for another 3 minutes. To serve, place 3 lamb chops on each plate, add remaining pesto to finished chops. |
