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1
Bring water to a boil for pasta, salt water and cook to al dente.
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2
Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool.
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3
Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on.
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4
Stream 1/3 cup oil into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese.
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5
Rub chops with cut clove of garlic then season with salt and pepper.
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6
Heat 1 tablespoon oil in a large skillet over medium-high heat.
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7
Add chops and cook 4 minutes each side for medium rare doneness.
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8
While lamb cooks, drain pasta and return pot to heat.
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9
Add 1 tablespoon oil and butter in pasta pot and melt over medium heat.
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10
Place the pasta back in the pot and crisp 4 to 5 minutes, toasting the pasta.
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11
Season the pasta with salt and pepper and a little nutmeg.
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12
Remove lamb from skillet and cover with foil to let meat settle.
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13
Heat remaining 1 tablespoon oil over medium-high to high heat.
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14
Add onions and greens and sear them.
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15
Season the greens with salt and pepper and wilt down, 3 to 4 minutes.
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16
Add vinegar and turn greens to coat in vinegar.
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17
Serve a chop alongside greens.
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18
Top greens with toasted pasta and drizzle some pesto over everything.
