Broiled Lamb Chops With Sun-dried Tomato & Chipotle Pesto

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 4 center-cut lamb chops, each bone-in 1 inch thick (about 2-1/2 pounds)
• 3/4 teaspoon kosher salt
• fresh ground black pepper
• 3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below)
• 1 cup cilantro, loosely packed roughly chopped fresh
• 1/2 cup sun-dried tomato packed in oil, plus 2 tablespoons of the oil from the jar
• 2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo
• 2 teaspoons adobo sauce, from can
• 1 teaspoon light brown sugar
• 1 small garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 to prepare sun dried tomato & chipotle pesto: place all the ingredients in a food processor and pulse until finely chopped and pasty.
• 2 position an oven rack 6 inches from the broiler element and heat the broiler to high. set the lamb chops on a heavy-duty rimmed baking sheet or broiler pan. season both sides of the lamb chops with the salt and a few grinds black pepper and then cover both sides of the lamb with the pesto; it should completely cover the lamb. let it sit for 10 minutes.
• 3 broil until the pesto darkens and any exposed parts of the lamb chops become brown, about 4 minutes. flip and continue cooking until the lamb becomes firm to the touch and registers 145 degrees f on an instant-read thermometer, another 5 to 7 minutes. transfer the chops to serving plates. if any pesto remains on the pan, scrape it up and top the chops with it.