Lamb Chops & Fingerling Potatoes

with basil-mint pesto Halve smaller potatoes and quarter larger ones to make them uniform.

Makes 4 servings Total time: 45 minutes

1/2

6 1/4

41/ 2 2 1

1 1/2 4

4

cup each fresh mint and basil leaves

Tbsp. olive oil, divided cup chopped walnuts, toasted tsp. minced fresh garlic, divided tsp. each minced lemon zest and fresh lemon juice lb. fingerling potatoes, halved or quartered lengthwise tsp. kosher salt tsp. black pepper lamb loin chops (4–6 oz. each, 1–11/ 4- inch thick) cups arugula (2 oz.)

Preheat oven to 400°.

Purée mint, basil, 4 Tbsp. oil, walnuts, 11/ 2 tsp. garlic, zest, and lemon juice in a mini food processor for the pesto; season with salt and pepper.

Toss potatoes with 1 Tbsp. oil, remaining 3 tsp. garlic, 1 tsp. salt, and 1/2 tsp. pepper in a bowl; transfer to prepared baking sheet in a single layer, cut sides down. Roast potatoes until fork-tender and golden, 30 minutes.

Meanwhile, season chops with salt and pepper. Heat remaining 1 Tbsp. oil in a sauté pan over high. Add chops; sear on both sides, 6 minutes total. Transfer pan to oven and roast chops until desired doneness, about 8 minutes for medium-rare.

Transfer chops to a plate and tent with foil. Transfer potatoes to a bowl; stir in arugula, cover bowl with plastic wrap, and let steam 5 minutes. Serve chops with potato mixture and pesto.

Per serving: 546 cal; 34g total fat (6g sat); 94mg chol; 589mg sodium; 24g carb (3g fiber, 1g total sugars); 34g protein