broiled loin chops

with olive, parsley and lemon pesto recipe

Recipe Serves 4-6

AUSTRALIAN LAMB

• 8-12 Australian lamb loin chops
• Fresh oregano, chopped, to taste

PESTO

• 20 green olives, stuffed with sun-dried tomatoes
• 2 lemons, grated, for zest
• 1 lemon, for juice
• 3 cloves garlic, peeled and halved
• 1 tablespoon pine nuts
• 1 cup Italian parsley
• 1⁄3 cup extra virgin olive oil

POTATOES

• 1 pound roasting potatoes
• oil, for roasting
• fresh rosemary, to taste
• salt and freshly ground pepper, to taste

OPTIONAL, TO SERVE

• Dressed green salad
• Italian bread

1. Trim the lamb chops if necessary and sprinkle both sides with the oregano. Use as much as you like and press it into the meat. Cover and refrigerate for 1 hour.
2. To make pesto, put the olives, lemon zest, lemon juice, garlic, pine nuts and parsley into a food processor bowl on low setting. Gradually pour in the olive oil and blend. Remove from processor bowl when done.
3. To make potatoes, wash potatoes and peel if desired; cut into bite size pieces and boil in water for 3 minutes; drain the potatoes and let sit to dry for 2 minutes. Carefully spoon cooked potatoes onto a suitable-size baking tray coated with heated cooking oil. Strip the small rosemary leaves from the stem and sprinkle over potatoes. Add the salt and pepper to taste and bake at 400°F until crisp and browned. Turn regularly so potatoes don't stick to the pan and to evenly coat with rosemary.
4. Broil the chops until done to your liking.
5. Serve the chops on a bed of potatoes with the pesto on top. A dressed green salad with good Italian bread is all that is needed to finish this dish.

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