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Meat
Medium
6 Servings
Allergens 
50 Minutes
Diets
No Diets specified
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.
12 baby lamb chops, frenched
1 handful fresh basil, washed and dried well
1/2 handful cilantro, washed and dried well
3 cloves garlic, peeled, such as Mr. Dipz Peeled Garlic
1/4 cup Gefen Extra-Virgin Olive Oil, plus more for drizzling
1/2 cup pine nuts, toasted
1/4 cup unseasoned dried bread crumbs, such as Gefen, plus more for sprinkling
kosher salt
freshly ground black pepper
Preheat the oven to 400 degrees Fahrenheit.
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 one 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.
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