Recipe: Grilled lamb chops with fresh mint pesto and wilted pea shoots and fried shoestring potato cakes

When I was a kid, my mom always served mint jelly with lamb. It was a ‘50s thing, but it was also her way of sweetening the sometimes gamy flavor of lamb for her five children. My husband still likes mint jelly with lamb, but I don’t. To compromise, I make a fresh mint pesto.

I first had this at a friend’s Easter brunch. David told me the main ingredients, and I immediately went home to figure out the ratios so I could add mint pesto to my repertoire. Here it is, in a perfect shade of green for a St. Patrick’s Day dinner.

Serve each lamb chop with a dollop of pesto. The fried shoestring potatoes are a perfect side dish and, instead of peas, try pea shoots, flowers and all. Serve Black and Tans with dinner and, for dessert, some Irish coffee.

You will have more pesto than you need for this recipe, so save it for use as a condiment. I prefer fig balsamic vinegar for its sweetness, but you can substitute regular balsamic vinegar. Pea shoots can be found in Asian groceries. If you can’t find them, use frisee or watercress.

GAME PLAN

30 minutes before: Make pesto.

15 minutes before: Grate potatoes. Season chops. Heat pans.

10 minutes before: Cook potatoes and chops.

STAPLES

Garlic

Lemon

Nonstick cooking spray

Oil

Sugar

SHOPPING LIST

1 bunch cilantro

1 jalapeno

2 large bunches mint

12 lamb chops

1 bunch parsley

2 large bunches pea shoots

2 large baking potatoes

Fig balsamic vinegar

Whipping cream

MENU

Grilled Lamb Chops With Fresh Mint Pesto and Wilted Pea ShootsFried Shoestring Potato Cakes

Grilled Lamb Chops With Mint Pesto and Wilted Pea Shoots

Active Work and Total Preparation Time: 20 minutes

12 lamb chops, about 2 1/2 pounds total

Salt, pepper

2 large bunches mint leaves, about 1 1/2 cups

1 bunch parsley, large stems removed

1 bunch cilantro, large stems removed

1 tablespoon chopped jalapeno

3 large cloves garlic

1/4 cup oil, divided

2 tablespoons lemon juice

Nonstick cooking spray

3 tablespoons fig balsamic vinegar

2 tablespoons water

8 cups garden pea shoots (not sweet peas)

Season the lamb chops with salt and pepper.

Place the mint, parsley, cilantro, jalapeno, garlic, 3 tablespoons of the oil, lemon juice, and 1 teaspoon of salt in a food processor. Using the pulse button, puree in 10-second intervals, stopping once or twice to scrape down the edges of the bowl. It should take about 1 minute to puree.

Spray a grill pan or large skillet with cooking spray and heat it over high heat. Add the lamb chops and cook them until lightly seared, 2 to 3 minutes each side. Drain the fat from the pan. Add the remaining tablespoon of oil to the pan, then the balsamic vinegar and water. Season the pea shoots with salt and pepper. Add them to the pan, and toss them briefly, about 10 seconds. Serve each chop a with small dollop of the mint pesto on top, with the pea shoots on the side.

4 servings. Each serving: 823 calories; 256 mg sodium; 129 mg cholesterol; 81 grams fat; 32 grams saturated fat; 7 grams carbohydrates; 17 grams protein; 3.45 grams fiber.

Fried Shoestring Potato Cakes

Active Work and Total Preparation Time: 10 minutes

Peeling the potatoes is optional.

2 large baking potatoes

1/4 cup oil

3/4 teaspoon salt

Heat the oven to 200 degrees. Peel the potatoes, then grate them.Heat the oil in a large skillet over medium-high heat. Season the potatoes with salt. Drop them by spoonfuls into the hot oil, making a total of 8 cakes. Cook them until they’re browned on the bottom, 2 to 3 minutes. Turn them over, and cook until they’re browned and crispy, 2 to 3 minutes. Drain the cakes on paper towels. Keep them warm in the oven until serving.

4 servings. Each serving: 173 calories; 445 mg sodium; 0 cholesterol; 14 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 1 gram protein; 0.86 gram fiber.