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5 SPICED LAMB CHOPS with CILANTRO-MINT PESTO

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5 SPICED LAMB CHOPS with CILANTRO-MINT PESTO

5 SPICED LAMB CHOPS with CILANTRO-MINT PESTO

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Ingredients
  

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)

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

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