back to all

5 SPICED LAMB CHOPS with CILANTRO-MINT PESTO

 

5 SPICED LAMB CHOPS with CILANTRO-MINT PESTO

Lamb Chop

  • 2 Tbs. CBK “5 Spice Habanero & Ginger” spice blend
  • 1 Tbs. Tamari Soy Sauce
  • 1½ tsp. Sesame Oil
  • 1 Tb. Mirin
  • 1 tsp. Red Chili Flakes
  • 1 Tb. Honey
  • 1 Rack Lamb Chops ((cut and trimmed))
  • Salt & Pepper ((to taste))
  • Fresh Mint Leaves ((garnish))

Cilantro-Mint Pesto

  • 1 cup Packed Cilantro, with stems
  • ½ cup Mint Leaves
  • ½ cup Blanched Almonds
  • ½ tsp. Sea Salt
  • ¼ cup EVO ((extra virgin olive oil))

  1. In a large bowl whisk the soy sauce, sesame oil, 5 spice habanero & ginger, Mirin, red chili flakes and honey. Add the lamb chops to coat. Cover with plastic wrap and refrigerate for 1 hour.

  2. In a food processor, pulse the cilantro, mint, almonds and salt, slowly stream in the EVO until well blended. You can add a little more if the mixture is too thick. Cover with plastic and refrigerate.

  3. In a large skillet over high heat, add the lamb chops, cooking in batches, and cook 3-5 minutes per side for medium rare and 5-8 minutes for well done until all chops are cooked. Transfer to a platter, lightly salt and pepper to taste. Drizzle with the cilantro-mint pesto and garnish with fresh mint leaves.

This recipe uses my custom spice blend which you can pick up here: 5 Spice Habanero & Ginger.

0