Monday, October 26, 2015

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables

I love spice! The spicier the better. This flavorful dish packs a lot of flavor. The Pesto makes a great accompaniment to the spicy lamb. Pesto is so versatile and can be made with a variety of seeds, nuts and greens. The possibilities are endless. The Blackened Pumpkins Seeds from Truly Good Foods are subtly sweet and work to mellow out the peppery flavor of the arugula. These seeds are a fabulous snack, too. I had a hard time saving enough to complete the recipe! I have also been snacking on some of their other varieties. Be sure and check out their Praline Pecans, Buffalo Nuts and Butter Toffee Peanuts.

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables
by Tracy Hersh
Serves 4

8 lamb loin chops
1 Tablespoon olive oil
1 Tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper

Coat the lamb with olive oil on all sides. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, salt and pepper. Rub the spice mixture evenly all over the lamb chops. Heat grill to high heat. When grill is hot, sear seasoned lamb chops for 2 minutes on each side. Reduce the heat to medium and grill, turning occasionally, until desired temperature is reached. I used this chart and cooked them to medium. Remove from grill and loosely cover with foil. Allow the chops to rest for about 5 minutes. Serve with Blackened Pumpkin Seed Pesto and Roasted Vegetables (recipes below).

Blackened Pumpkin Seed Pesto:
2 cups baby arugula, packed
1 avocado, peeled and seed removed.
2 cloves garlic
3 Tablespoons olive oil
1/2 cup Truly Good Foods Blackened Pumpkin Seeds, plus additional for garnish
3 Tablespoons olive oil
Juice of 2 limes

Combine all ingredients in a food processor and pulse until combined, thick and smooth. If you like a thinner consistency, add a little more lime juice and adjust salt as needed. Makes about 1 cup. Serve garnished with additional Truly Good Foods Blackened Pumpkin Seeds.

Roasted Vegetables:
1/2 butternut squash, cut into bite-sized pieces
3 parsnips, sliced into rounds
6 small purple potatoes, quartered
6 yellow carrots, peeled and sliced in half lengthwise
2 Tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt

Preheat oven to 400°F.

Place the vegetables, olive oil, oregano, thyme, and salt in a sealable plastic bag. Seal the bag and shake it up, making sure the oil and seasonings coat them evenly. Spread the vegetables onto a large baking sheet and roast 20-25 minutes, or until potatoes are cooked through. Serve.


  1. mmm looks tasty. Always looking for new recipes, thanks for sharing.


  2. This comment has been removed by the author.

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