Thursday, April 16, 2015

Roasted Local Lamb Chops with Herbs and Walnuts


These French cut lamb chops are from a local vendor that was at the winter farmers' market at the Hope Artiste Village in Pawtucket a few weeks ago. I can't remember the name of the vendor but these local chops were fresh, tender, moist and delicious.

I simply seasoned the chops with Herbs de Provence, a little sea salt and freshly ground pepper. I then sprinkled some extra virgin olive oil over a baking sheet and laid out the chops. After pre-heating the oven at 400 degrees, I roasted the chops for about 8-10 minutes (check half way through cooking for desired doneness). 

After tasting the chops I felt they needed something more so I processed about a cup plus of walnuts, a large clove of garlic, about one tablespoon of extra virgin olive oil, what was left of the fresh parsley I had in the fridge from another meal, and a little salt and pepper. I had just enough of this walnut parsley pesto to top each chop with about one teaspoon full.

These chops made a nice addition to our Easter feast but would be easy to make anytime of the week for your family.



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