We can’t wait for you to try this savory dish by our friend and celebrity nutritionist Kelly LeVeque. Read below to get the full recipe for Lamb Chops and Broccoli Mashed Potatoes with Mint Pesto.
Let the lamb chops come to room temperature for about an hour.
Marinade them in 2 tablespoons of olive oil a tablespoon of garlic salt a tablespoon of oregano a tablespoon of thyme.
Add an optional tablespoon of rosemary.
Sear both sides for 2 minutes each. Then transfer it to the oven with a thermometer.
Pull it out and let it rest for 10 minutes to absorb the juices.
To prepare the mashed potatoes, steam the yellow potatoes and broccoli for 15 minutes and then blend with 4 tablespoons of olive oil, along with an optional 1 roasted garlic clove and a pinch of salt.
To prepare the broccolini, preheat oven to 400°F.
Drizzle a tablespoon of olive oil and a pinch of salt over the broccolini.
Roast for 15-20 minutes depending on how dark you like it.
To prepare the pesto sauce, blend 4 tablespoons of olive oil, the juice of a lemon, 1 garlic clove and 2 packed cups of basil.
For a vegan recipe, add ½ cup of your favorite soft nut such as pine nuts or cashews.
For dairy, add ¼ cup of shredded parmesan.
Serve mashed potatoes, broccolini, and lamb chops with a tablespoon of pesto. Enjoy!
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