Lamb chops with limoncello

Lamb chops with limoncello

Total: 3 hr 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 572 kcal
, Fat: 35 g
, Carbohydrate: 18 g
, Protein: 33 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

1 dl lemon liqueur (e.g. limoncello)
2 tbsp lemon juice
4 tbsp olive oil
1 ½ tbsp honey
1 tbsp basil pesto
40 g unsalted, shelled pistachios, finely chopped
1 garlic clove, pressed
1 shallot, finely chopped
12 pieces lamb chops (each approx. 70 g)
½ tsp salt

Sauce

10 g garden cress
½ bunch peppermint, finely chopped
¼ tsp salt
a little pepper
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How it's done

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Marinade

Combine the lemon liqueur with all the other ingredients up to and including the pesto. Mix in the pistachios, garlic and shallot. Brush the lamb chops with 4 tbsp of the marinade, marinate in the fridge for at least 3 hrs. Cover and set aside the remainder of the marinade. Wipe away the marinade, salt the meat.

Charcoal/gas/electric grill:

Grill the chops over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side. Cover and leave to rest for approx. 5 mins.

Sauce

Mix the reserved marinade with the cress and mint, season, drizzle over the lamb chops.

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