Some of my favorite lamb recipes are the ones I’ve compiled from multiple sources, including Gordon Ramsey and Jamie Oliver.  Then, by using a mash-up of recipes from celebrity chefs and my grandmother’s traditional recipes, I’ve created something unique for individuals who are a fan of lamb.  Lamb is challenging to prepare due to its “gamey” flavour if cooked improperly.  However, if marinated for the right amount of time and cooked evenly, lamb can be a fun protein to explore for amateur student chefs.  Initially intimidated by the tough and quick-to-dry nature of lamb and goat protein, I stayed away from this recipe for a long time.  Thankfully one of my latest discoveries included using my single-serve blender for the creation of smooth cooking pastes and sauces that have been a life-changer in my student chef career.

Another tip to cooking any type of non-traditional protein is to use flavorful seasonings.  Pesto is fantastic in that it not only enriches the flavor of the sauce but also masks the gamey scent of lamb.  For AU students feeling festive early on in December, this pesto lamb chop is a relatively simple recipe. yet is one of the most hearty meals I’ve had in a long time.

Ingredients:

• 2 tbsp pesto sauce
• 1 tbsp cracked black pepper
• 1 tsp cumin
• 1 tsp chilli powder (or to taste)
• 3 tbsp chopped cilantro
• 4 cloves garlic
• 1 ginger chunk
• 1 tbsp honey
• 3 tbsp chopped green onion
• 8 lamb ribs
• 1 tbsp olive oil
• 1 tbsp salt
• ½ cup of flour

Tools:

• Blender or food processor
• Saucepan
• Baking tray

Steps:

1. Using a food processor or blender, add chopped cilantro, garlic, ginger, honey, pesto and green onion and blend until smooth.
2. Pre-season lamb chops with cumin, black pepper and salt evenly on both sides and allow it to sit for 10 minutes to allow seasoning to absorb.
3. Marinade the lamb chops in the blended cilantro, garlic, ginger, honey, pesto and green onion mixture (recommended time: 30 minutes or longer).
4. Heat a non-stick saucepan to medium-high heat and add marinated lamb chops into the saucepan.  Set aside the sauce from marinade for later use.
5. Sizzle lamb chops on saucepan for 3 minutes on each side or until lightly browned then remove chops from the saucepan.
6. Prepare a baking tray with single layer of foil.
7. Set ½ cup of flour onto the baking tray and spread evenly.
8. Coat the lamb chops in flour to help lamb preserve moisture while baking.
9. Preheat oven to 400 degrees F.
10. Cook lamb for 20 minutes in the oven at 400 degrees F.
11. After 20 minutes carve a slice of the thickest lamb chop to ensure the protein is cooked on the inside, set aside once cooked.
12. To prepare the pesto sauce use the saucepan and add the marinade into the saucepan whisking it at medium heat.
13. When the marinade turns from a light green to an avocado green, add lamb chops and coat evenly with the cooked marinade sauce.
14. Serve.