save my favorite way to cook lamb chops!💚🌱 LAMB CHOPS • 8 lamb chops • 2 tbsp Dijon mustard • 1/2 shallot, finely diced • 3 garlic cloves, finely minced • 1/2 bunch parsley, finely chopped • 1 tsp onion powder • 1 tbsp Worcestershire sauce • 1 tsp kosher salt • 1/2 tsp black pepper • 1/4 cup olive oil • Avocado oil, for searing Mix everything together until the lamb is evenly coated. Cover and marinate in the fridge for at least 2 hours. HERB PESTO • 1/2 cup parsley • 1/2 cup basil • 1/4 cup mint • 3 tbsp toasted pine nuts • 1/4–1/3 cup freshly grated Parmesan • 2 garlic cloves • About 1/2 cup extra-virgin olive oil • Salt + pepper to taste Add everything except the olive oil to a food processor. Pulse, then slowly stream in the olive oil until you have a smooth, spoonable pesto. Add a little more oil if needed. TIME TO COOK Take the lamb out of the fridge about 30 minutes before cooking. Heat a skillet over medium-high heat. Once nice and hot, add a little avocado oil. When the oil is shimmering and just about to smoke, add your lamb chops. Sear for about 3 minutes per side, depending on thickness, or until they reach your preferred doneness. For a beautiful medium-rare, aim for an internal temperature of 130–135°F after resting. Let the lamb rest for 5 minutes. Swipe that vibrant pesto across your plate, arrange the lamb chops on top, finish with edible flowers, and serve. #lambchops #dinnerrecipes #cookwithme - @appetiteofali