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Lamb Lollipops


For the pistachio-mint pesto:

½ cup pistachio kernels

1 teaspoon lemon juice

2 tablespoons tightly packed mint leaves

1 tablespoons tightly packed parsley leaves

1/3 cup olive oil

Salt and pepper

For the black pepper honey:

½ cup honey

2 teaspoons coarse cracked black pepper

For the chimichurri:

1 bunch cilantro leaves

1 bunch parsley leaves

2 tablespoons red wine vinegar

1/3 cup canola oil

¼ teaspoon red pepper flakes

2 tablespoons minced garlic

For the lamb lollipops:

5 (2- to 3-ounce) lamb chops

Salt and pepper

2 tablespoons pistachio-mint pesto

2 tablespoons chimichurri

1 tablespoon black pepper honey

Feta crumbles

2 tablespoons toasted pistachio kernels

5 mint leaves


  1. Make the pistachio-mint pesto: Combine pistachio kernels, lemon juice, mint leaves, parsley leaves, and 1/3 cup water in a food processor and process until thoroughly combined. Slowly drizzle in oil and process until smooth. Season to taste and set aside.
  2. Make the black pepper honey: In a small saucepot, heat 2 tablespoons water until it steams. Add honey and black pepper, stirring to combine. Remove from heat and set aside.
  3. Make the chimichurri: In a blender, puree cilantro, parsley, red wine vinegar, and canola oil. Add red pepper flakes and garlic and process until combined. Set aside until ready to use.
  4. Make the lamb lollipops: Prepare a grill for high heat. Season lamb chops with salt and pepper. Grill over flame until medium-rare, about 3 minutes per side.
  5. To assemble: Spoon the pistachio-mint pesto onto one side of a plate and use a spoon to swipe it across the plate. Place the lamb chops over the pistachio-mint pesto, propping them over each other. Drizzle the black pepper honey and chimichurri over the lamb chops. Garnish with feta, pistachio kernels, and mint leaves.
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