Nutrition Facts
6 servings
6
Recipe for Lamb Chops with Pistachio Pesto
For Easter, indulge in this delicious recipe for lamb chops with pistachio pesto.
Ingredients
12 Lamb chop
50 Lightly toasted shelled pistachios
50 Parmesan
1 clove Garlic
1 Basil
Olive oil with rosemary (to be measured based on the desired texture of the pesto)
500 Small potatoes
50 Butter
Flavored salt
Directions
1
In a blender, blend the pistachios, Parmesan cheese, garlic clove, and basil leaves with a little salt and pepper. Add rosemary-infused olive oil to obtain a paste. Cover the chops with this pesto.
2
In a large pot, cook the potatoes in butter until they are tender, adding the sea salt.
3
In a skillet, cook the chops for 3 to 4 minutes on each side.
4
To finish, serve immediately, accompanied by buttered potatoes.
Ingredients
Ingredients
12 Lamb chop
50 Lightly toasted shelled pistachios
50 Parmesan
1 clove Garlic
1 Basil
Olive oil with rosemary (to be measured based on the desired texture of the pesto)
500 Small potatoes
50 Butter
Flavored salt
Directions
Directions
1
In a blender, blend the pistachios, Parmesan cheese, garlic clove, and basil leaves with a little salt and pepper. Add rosemary-infused olive oil to obtain a paste. Cover the chops with this pesto.
2
In a large pot, cook the potatoes in butter until they are tender, adding the sea salt.
3
In a skillet, cook the chops for 3 to 4 minutes on each side.
4
To finish, serve immediately, accompanied by buttered potatoes.
Notes
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