Y’all don’t even know. This juicy, herby, flavorful meat is exactly what you’ve been missing in your life. You know that empty feeling you have in your heart right now? The one that says, “I need some super flavorful but crazy simple meat all up in my mouth”? Well, that hole is because it’s missing this. This right here. And you didn’t even know it, did you? You didn’t know until this very moment that Pesto Marinated Lamb Chops is what you needed in your life. But now you know! And now you have this. So now your heart is complete. And now you’ve reached self-actualization.
That’s right, Maslow, your hierarchy is just a bit flawed. Erase everything on there and put “Pesto Marinated Lamb Chops” at the bottom and Self-Actualization at the top. ‘Cause, let me tell you, it really is that simple.
How have I lived so long without pesto?!? Okay, so I kinda never really had much of a choice, what with pesto being made with ground nuts and all. So I’ve always written pesto off as something I couldn’t have and wasn’t missing. I LIVED IN IGNORANCE, my friends.
But then my entire world was SHOOKT UP. I discovered a glorious nut-free pesto at my Whole Foods (I swear Whole Foods doesn’t pay me for this promotion, I just get so excited by my finds there!), and after confirming with three different employees that it had no nuts, I purchased it and took it home.
I was oh-so excited to finally be allowed into the world of pesto, but I had no idea where to start. I looked around my kitchen as I unpacked my groceries, humming a little pesto song. And then I pulled out the lamb chops I had just bought, also without a pre-formed plan of what to do with them. I had no idea if pesto could be a marinade (I’m pretty much only familiar with it on pastas…?), but I figured, “Hey, here’s two things I don’t yet have plans for. Let’s combine them!” A happy accident, dear readers. A happy accident inDEED.
After marinading the lamb for a few hours while I wound down after a long week, it was time to cook them up. I decided to give those pretty babies a good sear in ye olde cast iron skillet and then finish them off in the oven. “Gosh, I hope this works,” I kept thinking. After a few quick minutes in a super hot pan, I tossed them in the oven to cook to completion. In those remaining few minutes I whipped up a gorgeous Strawberry, Cilantro, Bleu Cheese Salad, and poured myself a nice lil’ glass of Malbec.
Pulled those babies out the oven, stacked them on a plate, prayed my blessing, and took a bite.
And fell ooooovvvvveeeeerrrrrrrrr. What blessed beauty was this in my mouth?!
I was then faced with a SEERYUSS dilemma. My first instinct was to to stuff them into my mouth as fast as my hands could move so that I could have all the pesto-lamb flavor ALL UP IN MY MOUTH at once. But another part of me wanted to savor those babies bite by bite, perhaps only taking two bites today, then two bites tomorrow, then two bites the next day so that they could last FOREVA.
I decided to enjoy them slowly, but not save any for the next day ’cause, you know, tomorrow isn’t promised, and lamb chops are for the now. Or whatever other excuse sounds logical for me to eat them all immediately. But now I know how to reach nirvana, and that nirvana can be cooked up in ten minutes.
Self-actualization in the form of pesto-lamb chops. This is the good life, my friends. This is the good life.
- 1 rack of 8 lamb ribs, cut into two rib chops
- 1/4 cup pesto
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sea salt
- 1 tablespoon coconut oil
- Add all ingredients except the coconut oil to a large ziplock bag and shake well to mix. Rub the marinade into the meat through the bag. Place the bag into a refrigerator for at least two hours.
- After the meat has marinated for at least two hours, remove the bag from the fridge. For best cooking results, allow the lamb to come to room temperature.
- Preheat the oven to 375 degrees F.
- In a large cast iron skillet, heat the coconut oil over medium-high heat until very hot. When the oil is hot, add the two-rib chops to the pan one by one, allowing about 30 seconds for each one to get acclimated before adding the next one.
- Sear all of the chops until a brown crust forms on each side, about 3-4 minutes per side.
- Stand the ribs up in the pan, interlocking the ribs, and place the pan in the oven for about 5-6 minutes, or until the internal temperature reaches 145 degrees F (for medium-rare, which is recommended).
- Remove the pan from the oven and allow the meat to rest for ten minutes.
- Serve with a Simple Strawberry, Cilantro, and Bleu Cheese Salad and a fruity red wine and enjoy!