Pan-Seared Lamb Chops with Flavorful Herb Pesto

As a kid I was one of the pickiest people I knew. There were only a handful of healthy foods I loved, but I really loved sweets and salty snacks. I would sneak the foods I loved, and try to give to the dog the foods I hated. This kind of diet didn’t serve me well, with headaches, migraines, and constipation common symptoms in my life. There were two foods that I enjoyed as a kid that really surprised me, because I knew too many people who didn’t like them. These included canned salmon with skin and bones, and lamb chops. One year my parents had a lamb butchered for our family. When I saw that cute lamb chop on my plate, I thought to myself, just my size. Today I present to you Pan-Seared Lamb Chops with Herb Pesto. A recipe that includes some of my favorite foods, lamb and herbs.

Cooking with Fresh Herbs: A Chef’s Secret Weapon

One of the things I loved as a student of the Natural Foods Chef program at NTI, was the fact that we used fresh herbs with every meal we prepared. Whether we would finely chop our cilantro to top our meat dish, chiffonade our basil to top tomatoes and mozzarella, or use multiple herbs together for a delicious sauce, I loved how each use brought out unique flavors that would be missed without them.

Growing Your Own Herbs: Easier Than You Think

If you really know me, you know that I love my indoor plants. But did you know that I love my outdoor plants just as much?

As we are quickly approaching spring, I am beginning to plan my garden. Some of my favorite plants to grow are herbs. I love the convenience of walking out my front door and clipping some basil or parsley rather than needing to take a trip to the store every time I need them. What herbs do I want available for the recipes I love to make?

Something that really surprised me this winter as I looked at in-season recipes, was that many of them called for a lot of mint. It’s not one I consider a winter herb such as thyme, rosemary and sage. I often grow several varieties of mint, but I have never overwintered my mint. Over the next few months, I want to learn how to preserve some of my most commonly used herbs to use in other seasons.

Do you grow your own herbs? I’ve talked with many people who say to me that they don’t have a green thumb. Here is the good news: herbs are very forgiving.

If space is an issue, plant herbs in pots.
Too much sun? Most herbs love it. I’ve had success with herbs in places in my yard with a lot of sun.
More shade? Many will still thrive.

Gardening is a lot of trial and error. If something doesn’t work one year, change it up the next year. Whether your growing herbs for the many culinary uses, or for their health benefits, it’s a skill worth learning.

Learn More About the Health Benefits of Herbs

Why Pesto Is One of the Most Versatile Sauces

One of my favorite sauces to make with the herbs in my garden is pesto. My love for lamb and my love for pesto drew me to Pan-Seared Lamb Chops with Herb Pesto.

Pesto is one of those sauces that packs a punch no matter how you use it. A little goes a long way. Basil is the most common base, but you can also use:

Cilantro
Parsley
Arugula
Mint

Olive oil, Parmesan cheese, garlic, and pine nuts are also very common ingredients for pesto. If pine nuts are too expensive, try walnuts. Other nuts, such as almonds and pistachios can also be used. What do you have on hand? Experiment, you may find the perfect combination.

Creative Ways to Use Pesto

There are many ways to use pesto and other herb sauces such as salsa verde, chimichurri, and gremolata. Topping pasta or meat are very common uses for pesto, but think about how you can elevate the flavor of eggs or avocado/smoked salmon toast. Add it as a topping to sandwiches or wraps. Thin it out for a fantastic quick dressing. I have a delicious fish soup recipe that calls for a spoonful of pesto just before serving. The addition of the pesto brings out not only the flavors of all the ingredients in the pesto, but also their fragrance. The soup is elevated in a way I never expected.

How to Freeze and Preserve Pesto

Pesto also freezes well. When I have a lot of basil ready to be picked from my yard, I make pesto. Any extra I can’t use within the week, I freeze. I purchase 4 oz glass jars, add my pesto, and then seal it with olive oil. The olive oil helps to create an airtight seal that protects the pesto from oxidation, preserving the bright green color and flavor. Think about what happens after you cut an apple or a banana. Once oxygen hits them, they begin to turn brown. That reaction is called oxidation. The same thing can happen with your pesto. If not sealed correctly, it can turn brown in the freezer. You can also freeze pesto in ice cube trays, and add it to dishes that need a pop of color, flavor and fragrance.

How to Source High-Quality Lamb

As more and more chemicals are sprayed on our food, it is more important than ever to know how our food is grown and fed. How do you source the best quality lamb for Pan-Seared Lamb Chops with Herb Pesto? My first recommendation is to talk to your friends who eat quality food. Also, go to a farmer’s market and talk to the farmers directly. Ask them how they feed their lambs. According to Sally Fallon, author of Nourishing Traditions, “Both domestic and imported lamb is, for the most part, pasture-fed and can be purchased from regular supermarkets.” If you are like me and want to support a local farmer, a resource to help you find a farmer in your area is EatWild.com. This website offers information on how to contact the farmers directly so they can answer any questions you have about their products.

Recipes Are Suggestions, Not Rules

As I was making this recipe, I noticed that the volume of herbs didn’t match the weight of herbs called for. I had to choose one, so I chose volume. After I had added everything except the olive oil and vinegar to the food processor and coarsely chopped it, I tasted it and it was too salty. I didn’t have any more herbs so I decided to add 2 chopped green onions to see if that would solve my problem. Delicious! Remember, recipes are suggestions, not rules. Get as creative as you want. You may produce one of the best dishes you’ve ever had.

Pan-Seared Lamb Chops with Herb Pesto

Serves 4

Ingredients

For the pesto

1 ½ cups (33 g) lightly packed fresh basil leaves

1 cup (17 g) lightly packed fresh flat-leaf parsley leaves

½ cup (8 g) lightly packed fresh mint leaves

2 green onions, coarsely chopped

3 tablespoons slivered almonds, lightly toasted

2 cloves garlic, chopped

Salt

¾ cup extra-virgin olive oil

2 teaspoons red wine vinegar or white balsamic vinegar

For the lamb

8 lamb rib or loin chops, each about 1 inch thick

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Directions

Start by making the pesto. In a food processor, add the basil, parsley, mint, green onions, almonds, garlic, and 1 teaspoon salt and process until coarsely chopped, scraping down the sides of the bowl as needed. With the motor running, drizzle in the olive oil and puree to a thick consistency. Move pesto into a bowl and stir in the vinegar and set aside.

Rub the lamb chops on both sides with olive oil and season with salt and pepper. Preheat a flat or grill-style cast-iron pan over medium/high heat. Once hot, add the lamb and sear for 5 minutes per side. At this point, I use a thermometer to temp the meat. I like mine medium-rare, and want a temperature between 125-130° F. I take the meat out of the pan at 120° and let it rest. For medium, look for 130-135° F. Once it reaches the desired temperature, place 2 chops each on 4 individual plates and spoon a dollop of pesto on the side. Enjoy.

Adapted from the book Cooking In Season, 100 Recipes for Eating Fresh by Brigit Binns

Some of Lisa’s other recipe blogs:

Beautiful Bowls

Beef Tongue Tacos

Balsamic Chicken

Roasted Sweet Potatoes with Yogurt & Savory Sesame Topping

About the Author: Lisa Schumacher is a graduate of NTI’s Certified Natural Food Chef program, a Registered Nurse and Holistic Practitioner at Foundations Wellness. She is passionate about helping people learn how to nourish themselves. Whether it’s one on one, in a class setting, or in a consultation, inspiring and teaching others how to create delicious, nutritious food is her happy place. She loves to introduce people to foods they never expected to eat. To learn more about Lisa or to work with her, go to Foundations Wellness.

Photo by Lisa Schumacher