Lamb Chops with Spinach and Pesto

Lamb Chop Ingredients:

• 8 lamb chops
• 3 tbsp butter
• 2 tbsp chopped parsley
• 2 shallots, thinly sliced
• 1 lb fresh spinach
• 1 large tomato, seeds removed, diced

Pesto Ingredients:

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/3 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

To cook the Lamb Chops, melt 2 tbsp of the butter and mix with parsley. Season the lamb chops with salt and pepper then pour the butter mixture over the chops, turning with a large spoon. Set aside.

In the remaining tablespoon of butter, saute the shallots until soft. Add the spinach and saute for 1 minute. Add the diced tomato and continue to saute for another minute. Season with salt, pepper, set aside and keep warm.

Saute the lamb chops in a non-stick skillet on a high flame, 2 minutes per side. Serve with the spinach and homemade pesto.