castironherblambFinally the trees in my yard are beginning to bud and I’ve found some time with the girls to plant my herb garden. This simple herbed lamb chop is easy enough for a crowd on Easter weekend and just the right recipe to prep your tastebuds for Spring. The entire prep time is about 10 minutes – fast and flavorful! It is also a great hands-on recipe to incorporate your children. My girls love washing and picking the herbs as well as pulsing the cuisinart. The more they help the more adventurous they are in eating what I make!

    

 
 

Cast Iron Herb Lamb Chops

Ingredients

  • bunch each of rosemary, mint, basil (washed and picked off of their stems)
  • 2 green onions, cleaned and chopped
  • 3 garlic cloves, cut in half
  • 1/2 cup of toasted pine nuts
  • salt and pepper to taste
  • 1/4 – 1/2 cup of good olive oil
  • 4-6 lamp chops
  • 1/2 cup crumbled feta cheese

Instructions

  1. Place herbs through salt and pepper in a cuisinart or blender.
  2. Pulse approximately 20 times until all ingredients are finely chopped.
  3. Slowly add olive oil. You want the consistency to be more of a chunky paste than a soupy pesto.
  4. In a ziploc bag, pour 1/2 the mixture over the lamb and refrigerate for at least a few hours but preferably overnight (Reserve the other half and freeze in a ziploc for a future meal – it’s great over pasta or any other meat and will keep for 3 months)
  5. Preheat your oven to 400 degrees
  6. Sear in a hot skillet for 3 minutes per side.
  7. Place the skillet in the oven for 5-8 minutes (5 for medium rare – 8 for medium)
  8. Remove from the oven and top with crumbled feta cheese and return to the oven to broil on high heat for 5 minutes.
  9. Serve with your favorite spring vegetable.