Lamb Chops and Broccoli Pesto Spaghettini.


I’m not a fan of broccoli. I eat it. It’s green. Looks and tastes better smothered in ranch sauce for sure. I’m sure I’m not alone out there. I’m also pretty sensitive to bitter tastes. I drink coffee only because I have to, I can’t enjoy it. I hate dark chocolate, I seriously hate it.  You get the idea. So back to broccoli. When broccoli is cooked, things change for the better. The bitterness becomes more pleasant and when mixed with fat, then it goes from pleasant to delicious. It’s a stupid simple recipe but one that I adore. Probably why I adore milk chocolate too.

But wait, thought it was a pasta recipe, who invited lamb chops to this party? They don’t need no invite. I love them.  They looked awesome at the supermarket and I couldn’t resist. I got them 2 days ago. They have been curing in the fridge with some salt so I had to use them. I didn’t have time to figure out a way to incorporate all these ingredients in a clever way (a composed dish?… maybe another time) so I threw them together. I did drizzle almond oil all over the dish and that kinda helped me feel better about the final result. The thing is, taste-wise?  This dish was one to remember.


Now, a question arises. To deep fry or not to deep fry these chops? the correct answer is yes, specially if you’re time pressed and not hoping to earn a michelin star anytime soon. But the truth is, if you want acceptable results in a matter of 2 minutes which includes a golden brown crust from heaven then this is probably the way to go. Sure, there are fancy ways to ensure a perfect outcome but I have zero access to that fanciness so I proceeded with my rudimentary approach and hoped for the best. And great it was. Could be better? Sure. In less than 2 minutes. Nope. 


Ingredients (makes 2 servings. Time: 15mins)

4 beautiful fresh lamb chops
300g spaghettini
1 broccoli head
1 garlic clove (optional)
Almond oil


The broccoli pesto. I’m being pretty liberal with the use of the word Pesto here but I just can’t think of a better one, anyways. Remove and trim everything but the florets. Steam in a closed pot with a bit of water, about 1/2 Cup is probably ok. Steam for about 5 mins. Broccoli will steam fast. Don’t overcook it. The flavour and the colour will go dull. Should be brightly green and not be falling apart. Discard the water except for about a couple of Tbsp. Cut the broccoli into chunks. Add to a blender. Add the 2 Tbsp of water into the blender. Add about 1/4 Cup of almond oil into the blender. Add the garlic clove. Blend for a good 5 mins. Add salt and adjust it to your liking. Strain the sauce to discard any brittle solids. Reserve until the pasta is ready.

The pasta. In a pot of salty boiling water, add the pasta until al dente. How salty? salty like the ocean more or less? 🙂 Strain the pasta, discarding the water (maybe save some of it in case you need to adjust the creaminess of the pesto), return to the pot. Add the broccoli pesto to the pot and incorporate well.

The chops. Sprinkle generous salt on both sides of the chops and let them cure in the fridge for no more than 2 nights. If you wanna get this dish done right away you can salt the chops last second. I won’t be seasoned as well but it’ll do. Take them out of the fridge just before you are ready. Pat dry with paper towels. In a pot half way full of vegetable oil heat until the oil is about 425F If you don’t have a thermometer that allows you to measure that kind of head, simply sear the chops in a regular heavy skillet and be done with it otherwise, have fun deep frying! Add 1 chop at a time for about 2 mins each. Remove each chop and place over paper towels. Remove any excess oil. They will be medium rare. Let them rest to ensure they cook throughly and don’t bleed out all that awesome juiciness.

Plate it all together drizzle some almond oil over your dish and off you go!