LAMB CHOPS WITH MINT PESTO

Lamb Chops with Mint Pesto image

Provided by Kardea Brown

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

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8 frenched lamb rib chops (about 2 pounds)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
Mint Pesto, recipe follows
2 cups fresh mint leaves
1/4 cup fresh basil leaves, roughly chopped
1/4 cup walnuts, toasted and cooled
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
3 tablespoons freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
2 teaspoons lemon zest

Steps:

Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper.
Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving.
Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve.
Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface.