Ease of Preparation: Easy
Yield: 6 Servings
Ingredients:
- 1 ½ cups (350 ml) basil leaves
- ⅔ cup (160 ml) parsley leaves
- ¼ cup (60 ml) pine nuts, toasted
- ⅛ teaspoon (0.75 ml) red pepper flakes
- 1 teaspoon (5 ml) ground cloves
- 2 teaspoons (10 ml) chopped garlic
- 1 lemon, zest
- ½ cup (120 ml) Parmigiano Reggiano, grated on a rasp
- ⅔ cup (160 ml) olive oil, plus more for brushing chops
- Salt
- 3 full racks of lamb, bones frenched and cut into single bone chops
- Salt and pepper
- Juice of 1 lemon, to finish lamb
Method:
In a food processor, combine the basil leaves, parsley leaves, pine nuts, red pepper flakes, ground cloves, garlic, lemon zest, and Parmigiano.
Process the mixture while gradually adding the olive oil through the feed tube. Mix until a smooth, even consistency is achieved. Season with salt.
Reserve ½ cup (120 ml) of the pesto for basting/dipping and refrigerate until needed.
Season lamb with salt and pepper.
Coat the lamb chops in the pesto.
Preheat the grill to medium high.
Grill each chop to medium-rare, roughly 2-3 minutes per side.
Transfer the chops from the grill to a resting rack. Squeeze lemon juice over the lamb.
Allow the chops to rest for 4-5 minutes.
Serve warm with the remaining pesto.