Grilled Lamb Chops With Mint Pesto - cooking recipe

Ingredients

3 full racks of lamb, bones frenched and cut into 2 bone chops
olive oil, for brushing on lamb chop
MINT PESTO
1 1/2 cups mint leaves, stems removed
2/3 cup fresh parsley leaves
1/4 cup pine nuts or 1/4 cup walnuts
1 pinch red pepper flakes
2 teaspoons chopped garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1/3 cup olive oil
salt and pepper

Preparation

MINT PESTO:
In a blender or food processor add all the ingredients except the oil for the pesto, Puree this mixture while gradually adding the oil through the feeding tube, and continue mixing until an even, smooth consistency is reached. Reserve 1/2 cup for basting and dipping and set aside for later.
Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb chops evenly. Place in the refrigerator and marinate for 5 hours.
When ready, preheat the barbecue to medium high heat, 375\u00b0F.
Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount of olive il to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare, or adjust length to personal desired doneness.
Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes eefore serving with remaining pesto as a dipping sauce.
TIP: When grilling lamb on the bone you can cover the bones with foil to prevent burning.