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Walnut-Rosemary Pesto Lamb Chops With Sweet Potato Mash

Walnut Rosemary Pesto Lamb Chops
Walnuts, a brain nutritive nut, are high in plant based omega 3’s and anti-inflammatory compounds that reside in the skins.

Antioxidants and omega 3s are crucial to your health, as they are believed to help control how fast you age by combating free radicals, which are at the heart of age-related deterioration.

This is a great recipe, full of flavor and antioxidant strong ingredients.  It’s the perfect dish to share among friends and family, especially during the holiday season.

When shopping for nuts in bulk, give them a sniff to check for freshness. If they have a paint-like smell, they could be rancid.

Serves 4

  • 2 sweet potatoes, peeled, chopped (about 10 ounces)
  • ½ cup coconut milk
  • 1/2 teaspoon garlic salt, divided
  • 1/4 cup walnuts or pumpkin seeds
  • 2 garlic cloves
  • 2 tablespoons rosemary
  • 1/4 teaspoon salt, divided
  • ¼ cup extra virgin oil, divided
  • 8 grassfed lamb chops (about 1 pound)
For the mash:

Place the sweet potatoes in a large saucepan. Cover with water and bring to a boil over high heat. Cover and simmer 8 to 10 minutes, until the sweet potatoes are tender.

Drain and transfer to a food processor with coconut milk and half the garlic salt.  Process until smooth and creamy. Set aside.

For the lamb chops: 

Preheat the oven to 400°F.

To make the pesto, place the walnuts, garlic, rosemary, and the salt in a food processor and finely chop.  Add half the oil and process until smooth, transfer to a plate.

Cover a baking tray with aluminum foil.  Roll the lamb chops in the walnut pesto and place on the tray.

Bake the chops 15 to 20 minutes, turning once during baking until well browned on the outside and still slightly pink on the inside.

Serve with sweet potato mash and enjoy!

Nutritional Stats Per Serving (2 chops, ½ cup mash):

384 calories, 27 g protein, 15 g carbohydrates, 3 g sugars, 24 g fat (4 g saturated), 72 mg cholesterol, 3 g fiber