Lynn's Lamb Chops With Presto Sauce
8 fresh American lamb rib chops, cut 3/4 inch thick
1/3 c. virgin olive oil
2 garlic cloves
1/2 c. shredded fresh basil leaves
2 tbsp. grated Parmesan cheese
1/2 tsp. coarse salt
1/4 tsp. freshly grated pepper
1 recipe Bisto Camponata (recipe follows)
3/4 lb. fettucine, cooked and drained
In large baking dish, arrange rib chops in single layer; set aside. In food
processor fitted with steel blade, or blender, whirl oil and garlic cloves until
garlic is finely chopped. Add basil, Parmesan cheese, salt and pepper. Process
until basil is finely chopped. (To prepare pesto by hand, finely mince garlic
and basil leaves. Mix with olive oil, cheese, salt and pepper.) Pour over lamb,
cover and refrigerate 6 to 8 hours.To broil: Place rib chops on cold broiler
pan. Broil lamb chops 3-4 inches from source of heat for 5-6 minutes per side
for medium-rare.
To grill: Ignite coals in barbecue; allow to burn until bright red and covered
with gray ash. Grill lamb rib chops 4 inches from coals. Grill 5-6 minutes per
side for medium-rare. Serve chops with Camponata and pasta.
Life isn't a matter of milestones, but of moments.
- Rose F. Kennedy