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Pan-Grilled Lamb with Walnut-Mint Pesto
- 4 (9- to 10-ounce; round-bone) lamb shoulder chops
- 2 tablespoons olive oil
- 4 large fresh rosemary sprigs
- 4 garlic cloves, peeled, crushed
- 1 cup fresh Italian parsley
- 1 cup fresh mint leaves
- 1/2 cup walnuts, lightly toasted
- 1/3 cup olive oil
- 1/2 small garlic clove, peeled
- 2 1/4 teaspoons fresh lemon juice
Directions:View on Bon Appetit
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