Serves 4 to 6
1 small bunch basil, leaves only
4 tablespoons extra virgin olive oil
2 tablespoons toasted pine nuts (see note)
1 garlic clove
¼ teaspoon salt, plus additional to taste
1 ½ cups plain milk yogusrt
12 small lamb chops
1 lemon
1. To prepare the sauce, using a mortar and pestle, mash together basil, 1 tablespoon of the olive oil, pine nuts, garlic, and ¼ teaspoon salt. Continue to pound and mash until it forms a consistent paste.
2. Transfer mixture to a bowl and mix in yogurt until smooth. Tast and add more salt as needed. Set aside.
3. Using a meat mallet or hammer, flatten lamb chops until they are about ¼-inch at the thinnest part (the meat will be thicker near the bone).
4. Place remaining 3 tablespoons of olive oil in a shallow bowl. Using the bones as handles, dip chops into oil, coating them well. Place chops on a large plate or platter.
5. Heat a large (preferably cast-iron) skillet over high heat for 5 minutes. Meanwhile, season chops on both sides with salt. When skillet is hot, add as many of the lamb chops as will fit in one layer without crowding. Cook, turning once until well browned on the outside and still pink inside, about 2 to 3 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining chops.
6. To serve, spoon some of the sauce on a serving platter. Top with lamb chops. Grate some of the lemon zest over chops. Serve at once.
Note: To toast pine nuts, place them in a skillet over medium heat and cook, tossing or stirring until golden brown. Immediately pour nuts onto a plate to cool.
