Lamb Chops and Summer Veggies with Nice-Style Pesto
This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible! With summer barbecues on all of our minds, here’s a recipe to behold: Lamb Chops and Summer Veggies, topped with a fragrant Nice-style Pesto Sauce. As you’ve seen from my previous recipe, I am partnering with Oliv this Summer to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils – two ingredients utterly prevalent in Southern French cuisine.…
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- For the pesto sauce:
- 1 clove of garlic
- 8 sprigs of fresh basil (about 24 leaves)
- 60 g Parmesan cheese
- 1/3 cup Garlic-infused EVOOSalt, pepper to taste
- For the main:
- 2 lamb chops
- 1 eggplant
- 1 zucchini
- 1 red pepper
- 4 tbsp Garlic-Infused EVOO1 lemon
- 2 tsp Herbes de Provence
- Salt, pepper to taste
Instructions
- 1
For the pesto sauce:Wash the basil leaves (discard the stems), peel the garlic and chop the parmesan roughly. Throw the ingredients into a mixer/food processor (or use a mortar and pestle) and puree to make a chunky paste. Slowly add in the EVOO, little by little, while continuously mixing. If needed, finish off with salt and pepper to taste.
- 2
For the main:At least two hours before cooking (or even better, the night prior), pour 2 tablespoon of EVOO into a ziploc bag, with 1 teaspoon of Herbes de Provence, the juice of ½ a lemon, and the lamb chops that you’ve seasoned with a pinch of salt and pepper on each side. Seal the bag, and massage the lamb chops in the bag to make sure they are evenly coated with the herbs and oil. Refrigerate.
- 3
Two hours before (not the night before) wash and chop the eggplant, zucchini and red pepper into large cubes (as pictured). Throw them in a ziploc bag, with 2 tablespoons of EVOO, 1 teaspoon of Herbes de Provence, a pinch of salt and pepper, and the juice of the other ½ of the remaining lemon. Refrigerate.
- 4
Cook the lamb chops (on a barbecue grill or a heavy skillet) to desired doneness, about 3 minutes per side for medium-rare. Cook the summer vegetables (preferably in a heavy skillet, not directly on the grill) for 15-20 minutes until cooked through and glistening (but not mushy).
- 5
For serving, present the lamb chops and Summer veggies in a dish/plate and dress with a generous dollop of pesto sauce on top.