Grilled Lamb Chops with Mint & Walnut Pesto
Thanks for the recipe Adam, I owe you one.
Ingredients
- 12 lamb chops Frenched
- 50 grams walnuts
- 1-2 tablespoons parmesan cheese
- 2 clove garlic
- 1 bunch mint leaves
- olive oil extra virgin
- sea salt flakes
- pepper grinded
- red wine or stock
Instructions
- Remove the lamb chops from the fridge about 1hr prior to cooking.
- Very lightly colour the chopped garlic in a little olive oil over medium heat, set aside and allow to cool slightly.
- Combine the toasted walnuts, parmesan cheese mint leaves and garlic in a food processor and blend on slow while adding olive oil until desired consistency.
- Add salt and pepper to taste.
- Place griddle or fry pan on high heat and add 1 tbsp of olive oil.
- Season lamb chops with a little salt and pepper and grill for 2 minutes on each side.
- Remove them from the pan and allow to sit covered.
- Return pan to high heat.
- Once pan is hot deglaze with a touch of red wine or stock and reduce.
- Pour reduction on plated lamb and top with mint and walnut pesto.
- Serve with grilled polenta or a nice eggplant risotto and a solid bottle of South Australian red.
Notes
Tried this recipe?Let us know how it was!