In the early 2000’s my daughter and I took a cooking class at the San Francisco Culinary Institute. We had a wonderful time. Each student was given a station at which to work, handed a list of ingredients, and allowed to create their own recipe from what was provided in the way of ingredients on their list. This is a recipe my daughter came up with much to the delight of everyone in the class.
- 12 2 inch thick center cut lamb chops
- 4 tbsp of pesto Genevese
- 2 tbsp olive oil
- 1 Bunch fresh basil (just the leaves)
- 2 tbsp Macadamia nuts
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp freshly grated parmesan
- ¼ cup olive oil
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In a food processor, place all the ingredients except for the olive oil. With the motor running, slowly drizzle the olive oil into the mixture until it is a smooth paste.
Season each chop on both sides with salt and pepper. Cut a pocket horizontally into each lamb chop. Stuff each chop with a teaspoon of pesto.
Broil the lamb chops 4 – 6 minutes on each side, (depending on your taste for doneness.)
