While we are far from vegetarians, unless it’s a big juicy burger or homemade chicken fingers, we really don’t cook too much meat in the LYK.

This must change and that is why I am bringing you a succulent entrée that will knock your Easter or Passover guests right outa their chairs.

This dish is fairly traditional, quite tasty and all together a real winner of a meal in my opinion.

The pesto on the other hand is far from traditional because no nuts or basil are needed – you won’t even miss it, I promise.

I used a cast iron skillet, the oven and a meat thermometer to cook the lamb chops and they turned out great.

If you feel so inclined, feel free to use your grill. Last year, my family had a BBQ on Easter – ribs, potato salad, corn on the cob, dining outside, etc. – it was awesome.

So, grilling lamb chops would also work out great if that’s more your style (or if you want an excuse to have your man take care of cooking the meat).

I’m normally a fan of fresh herbs over dried but the LYK herb garden isn’t fairing too well these days. So, I went with the alternative and was not disappointed.

Cooking these in bit of butter creates a crispy herbed crust that caramelizes onto the chops.

Paired with the salty, fresh and slightly tart mint pesto, these little guys will definitely give your traditional Easter ham a run for its money.

If you serve your guests Spiced Carrot Soup, Parmesan Peas and these tasty chops, they might never leave.

Herb Crusted Lamb Chops with Mint Pesto

Serves 3 (2 lamb chops each)

Ingredients
6 lamb chops
1 tablespoon butter
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
Salt
Pepper

Mint Pesto

3/4 cup packed mint leaves
1/4 cup flat-leaf parsley leaves
2 green onions, cut in fourths
2 medium garlic cloves
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons lemon juice
1 tablespoon parmesan
2 tablespoons extra-virgin olive oil
Salt

Directions
Preheat oven to 450 degrees. Season room temperature lamb chops liberally on both sides with olive oil, herbs, salt, and pepper. Melt butter in a hot oven proof skillet (preferably cast iron) and add lamb chops. Cook 3-4 minutes, until a crust develops. Flip lamb chops over and insert a meat thermometer. Place in oven for about 8-10 minutes until thermometer reads 125 degrees (for medium rare).

For the pesto, combine all ingredients in a food processor and let sit for at least 30 minutes before serving.

From the Little Yellow Kitchen,

Lauren