Baby lamb chops are a great choice for an elegant midweek meal – not only do they cook quickly, but they require very little marinade time, meaning you don’t need to stress over planning ahead. A pistou is vibrant enough to stand up to the lamb, easy enough to make in next to no time, and fancy enough to make an average evening at home extraordinary.
16 Frenched baby lamb chops
1/3 cup olive oil
1/3 cup zinfandel
4 large cloves garlic, minced
2 teaspoons dijon mustard
1/2 teaspoon kosher salt
Fresh cracked black pepper
Pistou
1 bunch fresh mint (about 2 cups)
Zest and juice of 1 small tangerine
1/4 cup toasted slivered almonds
1/4 cup olive oil
1/2 teaspoon kosher salt
Whisk together the olive oil, zinfandel, garlic, and mustard in a large bowl. Add the lamb chops, toss to coat, and allow to marinate at room temperature for 30 minutes.
For the pistou: Using a mortar and pestle, pulverize the mint leaves with the tangerine zest. Add almonds and gently smash. While mixing, drizzle in juice and olive oil. Season with salt and pepper.
Heat a cast iron skillet over high heat. Remove lamb chops from marinade and pat dry on both sides with paper towels. Working in batches, sear the lamb chops on both sides to desired doneness. Serve drizzled with pistou with a side of roasted potatoes and a glass of zinfandel.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.
