Pan-Grilled Lamb With Walnut-Mint Pesto - cooking recipe

Ingredients

4 (9- to 10-ounce; round-bone) lamb shoulder chops
2 tablespoons olive oil
4 large fresh rosemary sprigs
4 garlic cloves, peeled, crushed
1 cup fresh Italian parsley
1 cup fresh mint leaves
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
1/2 small garlic clove, peeled
2 1/4 teaspoons fresh lemon juice

Preparation

Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD
Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD
Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.