Today we’re sharing this recipe from Cooking Whole30, the updated, revised, and enhanced edition of the New York Times bestselling The Whole30 Cookbook. These Whole30 lamb chops are perfect for a holiday meal, they’re well suited for feeding a crowd.
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Whole30 Lamb Chops and Fingerlings with Arugula Pesto
Lamb chops are super juicy and loaded with meaty flavor. Here they get a simple seasoning of garlic and thyme and a topping of peppery arugula pesto. Boiling the potatoes and then grilling them yields a creamy interior and wonderfully crisp exterior.
Ingredients
For the Chops
- 4 lamb loin or rib chops (about 1 pound)
- 1 clove garlic, halved
- 2 teaspoons snipped fresh thyme
- Coarse salt and black pepper
For the Potatoes
- 6 fingerling potatoes
- Coarse salt
- 1 tablespoon extra virgin olive oil
- Black pepper
For the Pesto
- 2 cups packed arugula
- 1/2 cup almonds toasted
- 1/2 cup walnut oil or extra virgin olive oil
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced
- 1/4 teaspoon coarse salt
- 1/8 teaspoon cayenne pepper
Instructions
- PREHEAT a grill to medium (350 to 375 F)
- MAKE THE POTATOES: Put the potatoes in a large saucepan with enough water to cover. Lightly salt the water. Bring to a boil and cook until the potatoes can be pierced with the tip of a knife but are not completely tender, 9 to 10 minutes. Drain. When cool enough to handle, cut the potatoes in half lengthwise and toss with the olive oil and salt and black pepper to taste..
- MAKE THE PESTO: In a food processor, combine the arugula, almonds, walnut oil, lemon zest and juice, garlic, salt, and cayenne. Process until smooth.
- Grease the grill rack. Place the chops and potatoes on the greased rack over direct heat. Cover and grill the chops, turning once, for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F). Grill the potatoes, turning once, for 10 minutes, or until they are tender and have grill marks.
- Serve the lamb chops with the pesto and grilled potatoes.
Excerpted from The Whole30 Cookbook. Copyright © 2016 by Melissa Urban. Used by permission of Houghton Mifflin Harcourt. Photography by Brent Herrig. All rights reserved.
