Slow-Grilled Lamb Chops with Pea & Mint Pesto
Makes 4 Servings
- Pea-Mint Pesto
- 6 oz. Frozen Peas, Defrosted
- 1 bunch Fresh Mint, blanched
- 1 Garlic Clove
- ¼ cup Parmesan Cheese (Optional)
- ¼ cup Vegetable Stock
- 1 Tbsp Good Quality Olive Oil
- 1 Tbsp Lemon Juice
- Lamb Racks
- 2 12oz 4 rib Lamb Racks
- 4 Tbsp Dijon Mustard
- 1 Tbsp Fresh Rosemary, Roughly Chopped
- 1 Tbsp Fresh Thyme, Roughly Chopped
- Salt & Pepper
Combine all pesto ingredients except the stock and oil in a food processor and blend until well combined.
With the motor running, slowly stream in vegetable stock to help make the mixture smoother. Once all stock has been incorporated, add the oil and lemon juice.
Taste and adjust seasoning with salt and pepper.
Light a grill set up with two zones: one for direct heat and one for indirect heat.
Mix the mustard and herbs. Season the lamb with salt and pepper. Coat the meaty sides of the racks with the mustard mixture.
Set the lamb over high, direct heat, mustard side down, until browned, 4-6 minutes
Turn the racks and cook another 3-4 minutes.
Once browned well on the outside, move to indirect heat. Cover and cook until lamb reaches an internal temp of 130°F (medium rare), 12-15 minutes.
Allow to rest for 10 minutes, then slice and serve with pesto sauce.