Minted Lamb Chops


1 cup fresh mint leaves, packed
1/4 cup fresh parsley
1 tablespoon fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup virgin olive oil
1/3 cup grated Parmesan
salt and pepper, to taste
2 teaspoons virgin olive oil
4 lamb chops (4 ounces each), trimmed
salt and pepper, to taste


Make a pesto of the first 8 ingredients, pulsing in a blender until well mixed. Heat the 2 teaspoons of olive oil in a skillet and saute the lamb chops over medium heat until just barely pink inside. Season with salt and pepper, top with pesto, and serve at once.


Makes 4 (small) servings.

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