Grilled lamb chops with lemon-mint pesto
1 small clove(s)
½ cup(s), fresh
¼ cup(s), flat-leaf variety
1 medium, cut into 1-inch pieces
½ tsp, grated
Uncooked boneless trimmed lamb chop
20 oz, 4 (5-oz) chops, each about 1 inch thick, trimmed
- To make pesto, in food processor, pulse garlic until finely chopped. Add mint, parsley, scallion, and lemon zest and pulse until chopped. Add 2 tbsp water, oil, mustard, and 1⁄4 tsp salt and process until blended but still slightly chunky. Transfer to serving bowl.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Sprinkle lamb chops with remaining 1⁄4 tsp salt and transfer to grill. Close lid and grill until instant-read thermometer inserted into side of each chop registers 145°F for medium, about 4 minutes on each side. Serve chops with pesto.
- Serving size: 1 lamb chop and 1 generous tbsp pesto