GRILLED LAMB CHOPS WITH MINT PESTO

GRILLED LAMB CHOPS WITH MINT PESTO image

Yield 2 servings

Number Of Ingredients 9

1 cup lightly packed fresh basil leaves
1 cup lightly packed fresh mint leaves
1 shallot chopped
1 tablespoon pine nuts
1 tablespoon honey
1/4 cup plus 3 tablespoons olive oil
6 1/2 thick eggplant slices
1 tablespoon fresh lemon juice
6 3 ounce lamp chops (about 1 inch thick)

Steps:

Finely chop first 5 ingredients in blender. Add 1/4 cup oil and blend well. (presto can be prepared 1 week ahead 1/4 inch thick layer olive oil over. cover and refrigerate. Bring to room temperture) Prpeare barbecue grill (medium high heat). Sprinkle both sides of egg plant with lemon juice. season with salt. Let stand 10 minutes. Pat eggplant dry with paper towel. Brush both sides eggplant with remaining oil. Season with salt and pepper. Place eggplant and lamb on grill and cook until eggplant is tender and lamb is medium rare turning occasionally about 10 minutes. Arrange eggplant slices on plate. Top with lamb chops and dollops of pesto,