This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so that part of the bone is exposed. Frenching the chop makes it cleaner and let
- baby lamb chops - 12, frenched
- fresh basil - 1 handful, washed and dried well
- cilantro - 1/2 handful , washed and dried well
- garlic cloves - 3, peeled
- extra virgin olive oil - 1/4 cup, plus more for drizzling
- pine nuts - 1/2 cup, toasted
- bread crumbs - 1/4 cup, plus more for sprinkling, unseasoned dried
- Kosher salt - and freshly ground black pepper
Preheat the oven to 400Â°F.
In a food processor, combine the basil, cilantro, and garlic. Pulse until coarsely chopped.
Add the olive oil and pine nuts and process until the mixture forms a paste, about 30 seconds. Transfer the mixture to a bowl, stir in the bread crumbs, and season with salt and pepper.
Season both sides of the lamb chops with salt and pepper. Prepare a grill or set a grill pan over high heat. Sear the lamb chops on both sides, about 1 minute per side. Transfer to a baking sheet.
Place a spoonful of pesto in the center of each chop, then spread it evenly over the surface. Sprinkle with additional bread crumbs and drizzle with olive oil. Bake until the crust is golden and crisp and the lamb is pink inside, about 10 minutes. Serve warm.