Directions for: Grilled Lamb Chops With Mint Pesto
Ingredients
Lamb Chops3 full racks of lamb, bones frenched and cut into 2 bone chops
Mint Pesto1 cup mint leaves stems removed
cup fresh parsley leaves
cup pine nuts or walnuts
Pinch of red pepper flakes
2 tsp chopped garlic
2 tsp lemon zest
1 Tbsp fresh lemon juice
cup olive oil
Salt pepper to taste
Olive oil for brushing lamb chops
Directions
Lamb Chops1. Place the cut chops in a resealable plastic bag and pour the pesto sauce overtop. Seal the bag and toss gently to coat the lamb evenly. Place in the refrigerator and marinate for 5 hours.
2. When ready, preheat the barbeque to medium high heat. (375F) (190C)
3. Remove lamb from marinade, wipe off the excess marinade from the bones to avoid them burning, but leave the marinade on the meat. Brush each chop with a small amount olive oil to help prevent the meat from sticking on the grill and season both sides of the meat with salt and pepper.
4. Rub or spray your grill with oil to again help prevent the meat from sticking to the grates. Place chops directly on the grill and cook for approximately 4-5 minutes per side, basting every two minutes for medium rare or adjust length to personal desired doneness.
5. Remove the meat from the grill, place on a plate/platter and loosely cover with foil. Allow the meat to rest for 10 minutes before serving with the remaining pesto as a dipping sauce.
6. Tip: When grilling lamb on the bone you can cover the bones with foil to prevent burning.
Mint Pesto1. In a blender or food processor add all the ingredients except the oil for the pesto. Puree this mixture while gradually add the oil threw the feed tube and continue mixing until an even, smooth consistency is reached. Reserve cup (125ml) for basting and dipping and set aside until later.
See more: Lamb, Grill, Barbeque, Lunch, Dinner, Summer, BBQ
Post a Comment
Post a Comment