GRILLED LAMB CHOPS WITH TOASTED HAZELNUT PESTO

Grilled Lamb Chops with Toasted Hazelnut Pesto image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

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2 tablespoons hazelnuts
1 spring garlic bulb, chopped, or 1 tablespoon minced garlic
1 bunch basil
1/2 cup extra-virgin olive oil
Kosher salt
12 to 18 lamb chops (3 chops per person)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter

Steps:

Preheat the oven to 350 degrees F.
For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside.
For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side.
To serve, top each chop with approximately 1 tablespoon of the pesto.