Edible Omaha

Arugula Pesto–Stuffed Lamb Chops

Photo by Trisha Hughes

Yield: 8 servings

2 pounds bone-in lamb chops
Arugula Pesto (see recipe below)
Kosher salt, to taste
2 tablespoons extra-virgin olive oil

Set oven rack on top space in oven and preheat to 425°.

Coat a 9×13-inch baking dish with nonstick spray.

Place a lamb chop on a clean cutting board. While holding it down firmly with your palm, use a sharp knife to carefully cut a horizontal slit into the meat to create a pocket. Spoon a portion of the pesto into the pocket, lightly sprinkle the chop with kosher salt and place into prepared dish. Repeat until all chops are in dish, then drizzle chops with oil.

Place dish in oven and roast for 12 to 15 minutes or until lamb reaches an internal temperature of 145° or until desired doneness.

Alternate: Do not butterfly chops. Season chops lightly with salt, and place on grill set at medium-high heat. Grill for 2 minutes per side or until desired doneness. Serve the chop over a heated or warmed portion of the pesto.

Note: Arugula has a peppery flavor, so no pepper is added to the chops in this recipe, but it can be added to taste.


Arugula Pesto

Yield: 8 servings

½ cup extra-virgin olive oil
5 small garlic cloves, peeled and sliced
3 cups arugula leaves, rinsed and dried
1 cup freshly grated Parmesan cheese
1 cup canned chickpeas (garbanzo beans), drained and rinsed
Salt, to taste

Heat the olive oil in a small skillet over medium heat. Add the sliced garlic to the hot oil and cook for 1 to 3 minutes until barely golden and fragrant, turning the slices once.

Process the arugula, Parmesan, chickpeas and garlic in a food processor until smooth, drizzling ⅓ cup olive oil into the feeder tube while processing. To reach desired consistency, add more olive oil by the teaspoon. Add salt to taste.