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Life continues to be crazy, but I haven't forgotten about sharing my recipes with you. Unfortunately, yes, I'm still dealing with my knee issue. Please send me prayers or thoughts for getting this resolved. I hate having my exercise routine interrupted. I like to eat, if you haven't guessed. So exercise is vital. For me, because I eat so much.

Now, for this weekend's recipe. I found this pepper seasoning†in my supermarket. I don't often do this, but I am incorporating this store bought seasoning into my recipe.

I am addicted to the Pero Pepper seasoning. I am actually showing this recipe with a side of these peppers prepared with the seasoning, but I used it in the marinade, too. It's no salt added, and you will not miss the salt at all. There is enough salt in the pesto.

And speaking of the pesto, you'll want to prepare that pesto first.

For the Spring Pesto:
2 scallions, green and white parts, top removed and chopped
1 bunch (1 ounce) fresh basil
1/2 cup salt and pepper slivered almonds
1/4 cup freshly squeezed lemon juice
1/4 cup shredded Parmesan cheese
1/4 cup good quality Extra Virgin olive oil, plus extra as needed
2 pinches pink salt
For the Lamb Chop Marinade:

For each 3 or 4 lamb loin chops you will need:

1/8 teaspoon chopped fresh mint
1/8 teaspoon chopped fresh oregano
1/8 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon Pero Seasoning for Peppers
1/4 cup Extra Virgin olive oil

Directions:

To make the pesto:
Add the chopped scallions, basil, almonds and lemon juice into a food processor. Pulse until combined. Add in the cheese and continue to pulse until a smooth.

Drizzle in the oil through the top of the food processor and continue to pulse until the pesto emulsifies. Add extra oil as needed.

Note: This pesto will be thick. I like to add in a little extra olive oil before serving the pesto. This way you can freeze the leftovers and add extra oil after defrosting.

Mix all ingredients together for the marinade (fresh chopped herbs, lemon juice, seasoning and olive oil).
Add chops to marinade. Turn to coat. Let marinate for at least 1/2 hour.
Brush grill with oil or use cooking spay for the grill.
Preheat grill to 450 degrees F.

Remove chops from marinade and pat dry with a paper towel (lightly).
Grill chops about 4 or 5 minutes each side for medium rare. I like to close the lid during the cooking process, but be careful for flare ups. Adjust cooking time accordingly and for your grill as grill temperatures do vary.

Serve the chops with grilled baby peppers and cucumber salad made with Greek yogurt and fresh dill.

Note on the seasoning, no product was given to the author.

You can also add a little fresh lemon juice over the dish at the end. I like to add some torn basil too. You can play with the garnishes as you like. Mint might also be a nice garnish for this dish.
As always, I'll see you soon.


Clermont resident Mary Kay LaBrie is a professional development specialist by day, a food blogger and aspiring comedy writer. She and her husband, Dan, are active in the community and recently became members of Real Life Church. Mary Kay and Dan won or placed in several amateur cooking contests, and both have had recipes published in national cooking magazines and cookbooks. You can find more of Mary Kay's recipes on her food blog, MK's Weekend Cooking Adventures.
Lamb with Spring Pesto
Lamb with pesto

 

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