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Entrees

Grilled Rosemary Lamb Chops with Mint Pesto

Flavorful, tender, and juicy!

Grilled Rosemary Lamb Chops with Mint Pesto

Seared over high heat, these delectable garlic and herb lamb chops are served with a fresh, mint pesto sauce.  Great for Easter Sunday too!

Ingredients

Yields: 4 Servings
Cook: 10 minutes
Prep: 30 minutes

Ingredients:
•8 lamb rib chops, at least 1 inch thick, trimmed of excess fat
•2 tablespoons fresh rosemary, minced
•2 teaspoons salt
•1 teaspoon black pepper
•2 garlic cloves, minced
•6 tablespoons olive oil
•1 cup fresh basil leaves
•1 cup fresh mint
•3 tablespoons parmesan cheese
•1 tablespoon pine nuts
•Juice of 1 lemon
•Mint springs, for garnish

Preparation


•Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
•Spread hot coals over grilling area and preheat grill for approximately 10 minutes
•Gently slash the edges of the lamb chops in 2 or 3 places to prevent curling
•In a small bowl, mix rosemary, salt, pepper, 1 clove of garlic and 2 tablespoons of the olive oil together
•Season lamb chops generously with the mixture
•In a food processor, combine the remaining clove of garlic, basil, mint, parmesan cheese, pine nuts and lemon juice. Process until coarsely chopped
•Add the remaining 4 tablespoons of olive oil and process until a loose paste forms. Set aside in refrigerator for later use.
•Once coals have ashed over, arrange the chops on the grill and allow to cook for 3-5 minutes per side, turning once
•Once lamb chops have reached an internal temperature of 130 degrees, remove from grill and transfer to a platter
•Cover loosely with aluminum foil until ready to serve
•Spoon a generous amount of mint pesto onto serving plates and stack 2 chops on the pesto
•Garnish with mint sprigs and serve!

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