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Thursday, February 25 2016

5    ounces   dried fettuccine
1    tablespoon   extra virgin olive oil
1    teaspoon   finely shredded lemon peel
1      Mint Herb Pesto, below
12      small lamb double rib chops
3    cups   arugula
1    cup   fresh mint leaves
    Pine nuts, toasted
Mint-Herb Pesto
1/2   cup   lightly packed argula
1/2   cup   lightly packed mint
1/2   cup   lightly packed basil
1/4   cup   extra virgin olive oil
2    tablespoons   toasted pine nuts
1    tablespoon   lemon juice
2    cloves  minced garlic
1/4   cup   shredded pecorino cheese
1/2   teaspoon   crushed red pepper
    salt and pepper

Cook pasta according to package directions; drain. Rinse; drain. Transfer to bowl; toss with oil and lemon peel. Prepare Mint-Herb Pesto. Add to pasta; toss. Set aside. (Pasta may be chilled up to 24 hours.)
Meanwhile, sprinkle lamb lightly with salt and pepper. For a charcoal grill, place chops on rack directly over medium coals. Grill, uncovered, 10 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place chops on rack over heat. Cover; grill as above.)
Toss pasta with arugula and mint. Top with grilled chops; sprinkle with pine nuts. Makes 6 servings.
Mint-Herb Pesto
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the pecorino cheese and crushed red pepper. Cover; blend or process until just combined. Season with salt and pepper.

Per Serving: cal. (kcal) 365, Fat, total (g) 22, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 1, pro. (g) 21, vit. A (IU) 486, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 218, Potassium (mg) 434, calcium (mg) 141, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:32 am   |  Permalink   |  0 Comments  |  Email

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