I love this twist on pesto. You can pour it over any protein you like, not just lamb. It has a light summery flavor with a zing of citrus that has an amazing contrast to the rich flavor of lamb I just love. Today I served the chops simply over a bed of organic baby lettuce with some avocado and the pesto as both a sauce and salad dressing.
8 double cut grass fed lamb chops
1/2 avocado, diced
several leaves organic baby lettuces
1 cup fresh cilantro
3 garlic cloves minced
1/4 cup toasted pumpkin seeds
1 Tbsp fresh lime juice
1 Tbsp water
salt to taste
Prep the lamb chops by seasoning liberally with salt, and a drizzle of fresh lime juice. Preheat a grill to medium and sear chops, the lower the heat a bit and cook until desired doneness. Meanwhile make the pesto by combining cilantro, garlic, pumpkin seeds, lime juice, water, and a sprinkle of salt in a blender and processing until a smooth paste forms. Rinse lettuce and lay out on a plate with diced avocado. Arrange lamb on lettuce and allow to rest for about 10 minutes. Pour sauce over the top and enjoy!
*If you have raw pumpkin seeds toast them in a skillet with just a touch of olive or avocado oil. You will know they are done when the begin to pop.