• 4 large grass-fed lamb chops
  • Black pepper to taste
  • 2 tbsp coconut oil
  • 4 c basil leaves
  • ½ c pine nuts or walnuts
  • ½ c olive oil
  • Juice of 1 lemon
  1. Heat oven to 350°F.
  2. Place an oven safe skillet over medium-high heat and melt the coconut oil.
  3. Sprinkle the lamb chops on each side with pepper.
  4. Sear the chops for 2 minutes on each side until light brown in color.
  5. Place the skillet with the lamb into the oven and finish for 7-10 minutes.
  6. Remove from the oven and place on a cutting board to rest.
  7. While the lamb is resting place the pepper, basil, nuts, olive oil, and lemon in the food processor. Pulse the mixture until smooth and well combined. Add extra oil if the mixture appears dry.
  8. Slice the lamb between the bones and arrange chops on plates.
  9. Top with pesto, serve and enjoy.