Ingredients Jump to Instructions ↓

  1. 1 pound(s) lamb loin chops (8 to 10 chops) , cut individually

  2. 1 tablespoon(s) olive oil

  3. 1 teaspoon(s) dried oregano

  4. 1/2 teaspoon(s) dried thyme

  5. 1 teaspoon(s) dried rosemary

  6. 1 teaspoon(s) freshly ground black pepper

  7. 2 clove(s) garlic

  8. 1/4 cup(s) pine nuts

  9. 3/4 cup(s) loosely packed basil leaves

  10. 1 1/2 cup(s) loosely packed mint leaves

  11. 3/4 cup(s) loosely packed flat-leaf parsley leaves

  12. 1/2 cup(s) grated Parmesan cheese

  13. 1/2 teaspoon(s) fine sea salt

  14. 1/2 teaspoon(s) freshly ground black pepper

  15. 1/4 cup(s) extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat a grill to high.

  2. To prepare the lamb: Rub lamb chops with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper, and salt. Rub the mixture all over the chips. Let them marinate for 30 minutes or up to 2 hours at room temperature.

  3. Grill the lamb chops for 2-3 minutes per side for medium-rare. Serve with the mint pesto.

  4. For Mint Pesto: Pulse the garlic in a food processor until chopped. Add the pine nuts and pulse to chop. Add half the herbs and process for 30 seconds, then add the rest and chop for 15 seconds or until well combined. Add the Parmesan, salt, and pepper and pulse briefly until combined. With the machine running, slowly add the oil in a steady stream and process to the desired thickness. Serve immediately.


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