Grilled lamb chops with mint-pecan pesto
Fresh lemon juice
3 medium clove(s), minced
⅛ tsp, freshly ground
Uncooked boneless trimmed lamb chop
24 oz, 4 (6-ounce) trimmed of fat
½ cup(s), fresh
¼ cup(s), flat-leaf variety
- Spray the broiler rack with nonstick spray. Preheat the broiler.
- Mix the lemon zest, 1 teaspoon of the lemon juice, 2 of the minced garlic cloves, 1⁄2 teaspoon of the salt, and the pepper in a small bowl until the mixture forms a paste. Rub this paste on both sides of the chops.
- Place the chops on the broiler rack and broil 5 inches from the heat, until an instant-read thermometer inserted in the center of the chops registers 145°F for medium-rare, about 5 minutes on each side.
- Meanwhile, prepare the pesto by placing the mint, parsley, water, chopped pecan pieces, the remaining minced garlic clove, 1 teaspoon lemon juice, and 1⁄4 teaspoon salt in a food processor fitted with the chopping blade, a spice grinder, or a mini food processor; process until smooth. Serve with the chops. Yields 1 chop and 1 1⁄2 tablespoons pesto per serving.