Chops w/Mint Pesto
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/4 cup shallot, finely minced
- 1 tablespoon pine nuts, toasted
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- 6 Asian eggplant, cut lengthwise into 1/2" slices
- 1 tablespoon fresh lemon juice, strained
- 6 lamb chops, 3-ounce each
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