Ingredients
1/4 cup pomegranate seeds
1 tablespoon olive oil
1/2 teaspoon pepper
1 teaspoon kosher salt
8 lamb rib chops (about 1 pound)
1/4 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1 tablespoon lemon juice
2 cups basil leaves (loosely packed)
2 garlic cloves
1/2 cup pistachios
Step by step
Place pistachios and garlic in a KitchenAid Food Processor; pulse until coarsely chopped. Add basil, lemon juice and salt; pulse until finely chopped.
Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
Sprinkle lamb chops with salt and pepper. Heat oil in a large cast iron skillet over medium heat; add lamb. Cook until desired doneness (for medium-rare, a thermometer should read 135°F; medium, 140°F; medium-well, 145°F; well), 2-3 minutes on each side.
Serve with basil pesto and pomegranate seeds.
Preparation Tips: You may need to stop the food processor a few times to scrape the sides and bottom of the bowl to ensure the ingredients are evenly mixed.