Ingredients Jump to Instructions ↓

  1. Lamb Chops: 1 rack New Zealand lamb

  2. 4 tablespoons minced garlic

  3. 2 tablespoons mixed chopped herbs (basil, thyme, parsley, rosemary) Drambuie Pesto:

  4. 3 tablespoons pine nuts

  5. 2 cups fresh basil leaves

  6. 1 clove garlic

  7. 1 pinch sea salt

  8. 1/4 cup freshly grated Parmesan cheese

  9. 3 tablespoons freshly grated pecorino cheese

  10. 10 tablespoons extra virgin olive oil

  11. 1 1/2 cups Drambuie liqueur

  12. 1 tablespoon orange zest

Instructions Jump to Ingredients ↑

  1. For Lamb Chops: Slice lamb rack into individual chops. Set on paper towel to drain. Preheat oven to 450°F (230°C). Place lamb chops flat on a baking tray. Sprinkle minced garlic and herbs over each lamb chop. Bake in oven for four to six minutes. Place a teaspoon of Drambuie pesto on top and serve.

  2. For Drambuie Pesto: In a saucepan, reduce Drambuie by two-thirds. Once reduced, cool and set aside. In a food processor, place pine nuts, basil, garlic and salt and pulse until paste is achieved. Add cheese and drizzle in olive oil. Add reduced Drambuie and orange zest. Store extra pesto in a jar, topped with a thin coating of extra virgin olive oil to just cover the pesto.


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