Lamb Chops with Mint-Walnut Pesto

1. 1

   Position a broiler pan 4 to 6 inches from the broiler and heat.

2. 2

   Brush the chops lightly with some of the olive oil and season with salt and pepper.

3. 3

   Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done.

4. 4

   Remove from the oven and set aside for 5 minutes.

5. 5

   Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve.

6. 6

   2 tablespoons walnuts

7. 7

   1 cup loosely packed fresh mint leaves

8. 8

   1 cup loosely packed fresh flat-leaf parsley

9. 9

   1 ounce crumbled feta cheese, about 1/4 cup

10. 10

    1/2 clove garlic, smashed

11. 11

    1/2 teaspoon kosher salt

12. 12

    1/4 cup extra-virgin olive oil

13. 13

    Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet.

14. 14

    Bake for about 8 minutes, shaking occasionally to brown evenly.

15. 15

    Let cool.

16. 16

    In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt.

17. 17

    With the motor running, drizzle in the olive oil until incorporated.

18. 18

    Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days.

19. 19

    Nutrient Value Per Tablespoon: 60 calories, 1 g carbohydrate, 0.5 g fiber, 6 g fat (1 g saturated)

* Per serving · 4 servings · Values may vary.