Receta Lamb Chops with Mint Pesto, Roasted Golden Beets and Figs
I’ve never been particularly enthusiastic about figs until I read a blog post a couple of months ago about roasted figs. Greg Henry over at Sippity Sup described his version of roasted figs as “chewy and jammy. Sweet and savory.” I was intrigued when he explained that the ” juices will caramelize to black and form a bittersweet candy-like crunch.”
I frequently roast vegetables, and when I read Greg’s post about roasted figs I knew I needed to give them a second chance. I agree that roasting figs at a high temperature produces the most amazing jammy and candy-like morsels. I’m happy to report that this preparation rocked my opinion about figs!
As I was thinking about this post, I decided that grilled lamb chops with mint pesto and roasted golden beets would be the perfect complement to the figs. I typically roast beets whole and unpeeled but for this recipe, I peeled and sliced them and roasted them alongside the figs. Much like the figs, the resulting beets were slightly caramelized.
Mint jelly frequently accompanies lamb. For this recipe, I made a mint pesto and as an homage to mint jelly, I added some honey to the pesto. The sweetness of the figs, beets, and pesto played perfectly with the savory rosemary and garlic marinated lamb.
Grilled Lamb Chops with Mint Pesto and Roasted Golden Beets and Figs
Ingredients
- For the mint pesto:
- 2 cup fresh mint leaves
- 1 cup flat leaf leaf parsley
- 1 small clove garlic
- 1/4 cup toasted slivered almonds
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- For the lamb chops:
- 4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh mint
- 2 teaspoons lemon zest
- 3 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 2 frenched racks of lamb, excess fat removed and cut into individual chops
- For the beets and figs:
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 4 medium golden beets, peeled and cut into 3/4 inch wedges
- 14 black mission figs, cut in half
- Mint leaves (for garnish)
Instructions
For the mint pesto:
1. Transfer mint, parsley, garlic, almonds, lemon zest, lemon juice, honey, salt, and pepper to the bowl of a food processor. Process until finely chopped. With processor still running, slowly add olive oil and process until smooth. Transfer to a small bowl. Cover and refrigerate until needed. Remove from refrigerator 15 minutes before serving.
For the lamb chops:
1. Combine garlic, rosemary, mint, lemon zest, lemon juice, salt, pepper in a bowl large enough to hold lamb chops. Whisk ingredients together. Slowly add olive oil, continuing to whisk. When combined, transfer lamb chops to bowl and toss to coat with marinade. Cover and refrigerate for 2 hours.
2. Preheat grill or grill pan to high heat. Grill lamb chops for 2 to 4 minutes on each side until internal temperature reaches 130 for medium rare or 140 for medium. Remove from heat, cover with aluminum foil, and let rest for 5 minutes.
For the beets and figs:
Preheat oven to 400 degrees. Combine rosemary, salt, pepper, and olive oil. Toss vegetables in oil mixture, being careful to not break up figs. Place beets and figs on a baking sheet and roast for 25 to 30 minutes, or until beets are tender and figs are caramelized.
To assemble plates:
Spoon pesto onto plates. Divide beets and figs among plates. Depending on size, top plate with 2 or 3 lamb chops. Garnish with mint leaves and serve immediately.2.5
http://www.southernboydishes.com/2014/08/15/lamb-chops-with-mint-pesto-roasted-golden-beets-and-figs/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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