Grilled Lamb with Mint Pesto

Instructions

1. Step 1

   Preheat the grill to high heat.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Pat the lamb chops dry. Coat them with 1 ¼ tbsp (20 ml) olive oil, ¾ tsp (5 gr) salt, and ⅞ tsp (2 gr) ground black pepper.

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 2.0 gr Ground Black Pepper, 8.0 piece Lamb Chop, 5.0 gr Salt

   Cookware: plate

3. Step 3

   Place the mint, parsley, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 30.0 gr Mint, 30.0 gr Parmesan Cheese, 15.0 gr Parsley, 30.0 gr Pine Nut

   Cookware: food processor

4. Step 4

   Add 5 ½ tbsp (80 ml) olive oil, the lemon juice, ½ tsp (3 gr) salt, and ⅜ tsp (1 gr) ground black pepper. Pulse briefly to form a spoonable pesto.

   Timer: 1 min (fixed)

   Ingredients used: 80.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 3.0 gr Salt

   Cookware: food processor

5. Step 5

   Place the seasoned lamb chops on the hot grill and cook without moving until well browned underneath.

   Timer: 4 min (fixed)

   Cookware: grill, tongs

6. Step 6

   Turn the chops and grill the second side until the centers reach at least 63°C.

   Timer: 4 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the lamb chops to a clean plate and rest them for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: plate, tongs

8. Step 8

   Serve the rested lamb chops with the mint pesto spooned over or alongside.

   Cookware: plate