Ingredients
1 lb. lamb loin chops (8 to 10 chops)
1 tbsp. olive oil
1 tsp. dried oregano
1/2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. Freshly ground black pepper
1/2 tsp. fine sea salt
2 clove garlic
1/4 c. pine nuts
3/4 c. loosely packed basil leaves
1 1/2 c. loosely packed mint leaves
3/4 c. loosely packed flat-leaf parsley leaves
1/2 c. grated Parmesan cheese
1/2 tsp. fine sea salt
1/2 tsp. Freshly ground black pepper
1/4 c. Extra virgin olive oil
Preparation
Step 1Preheat a grill to high.Step 2To 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.Step 3Grill the lamb chops for 2-3 minutes per side for medium-rare. Serve with the mint pesto.Step 4For 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.
