2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 cloves garlic
¼ cup toasted pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Preheat grill on high.
Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
While chops are resting, prepare the Mint Pesto.
Grill the lamb chops 2 to 3 minutes per side, or to desired internal temperature (I like to cook my lamb to 125-130 degrees internal temperature).
Serve the lamb chops topped with the Mint Pesto.
Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add the herbs and lemon juice and pulse to combine. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness. Adjust flavor with more salt or lemon if desired.
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