Marinated Lamb Chops with a Mint Pesto Sauce

How to Make

• Step 1: Marinade and Lamb ... Add the garlic, rosemary, oregano, olive oil, and lemon juice to a ziploc bag. Close and shake to mix and combine all the ingredients. Then, add the lamb chops and seal the bag. This can also be done in a non-reactive (glass) dish. Refrigerate 1-4 hours, but no longer.

• Step 2: Pesto ... As the lamb marinates, make the pesto. First, the pine nuts. Add them to a dry saute pan and bring to medium heat. Saute 2-3 minutes, stirring often until you can smell them and they are lightly toasted - you don't want them to burn. Remove from the heat to a small plate or paper towel to cool.

• Step 3: Add, the cooled pine nuts, mint, garlic, lemon juice, lemon zest, a pinch of both salt and pepper to a food processor. Pulse a few times until lightly chopped, then slowly add the olive oil until you get a smooth 'pesto like' consistency.

• Step 4: Transfer to a small bowl, cover well with plastic wrap, and refrigerate until ready to use. It is better if it sets at least 1 hour before serving.

• Step 5: Lamb ... Remove the lamb from the refrigerator and the marinade. Pat the chops dry, and set on the counter to take the chill off; I prefer to cook when the meat is room temperature. Season the lamb with salt and pepper on both sides.

• Step 6: Grill ... I prefer an outdoor grill or inside grill pan; but a heavy skillet will work just as well. Season your grill, or add a couple of teaspoons of olive oil to your saute pan and bring to medium high to high heat. Grill the chops on each side until you get a nice crust. They don't take long; and, you don't want to over cook them. About 4-5 minutes for the first side, and 3-4 for the second side. Obviously, the thickness of the chop can alter the cooking time. About 8-10 minutes for a chop 1-1 1/2" thick is an average cooking time. I prefer my lamb medium rare, so the time may be a bit less. Once the chops are done, remove from the heat and cover with foil to let them rest.

• Step 7: Make sure to let them rest at least 5 minutes before serving.

• Step 8: Serve ... Top the warm chops with the chilled pesto and a little fresh lemon zest, or lemon wedge, and extra pine nuts. Couscous or rice pilaf is a great side dish with this.

• Step 9: Add your favorite roasted vegetable for a nice Sunday dinner.