Slow-Grilled Lamb Chops with Pea & Mint Pesto

Zach Walker All Recipes

Slow-Grilled Lamb Chops with Pea & Mint Pesto

Makes 4 Servings
 
 
INGREDIENTS
  • 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

DIRECTIONS

1

Combine all pesto ingredients except the stock and oil in a food processor and blend until well combined.
2

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.
3

Taste and adjust seasoning with salt and pepper.
4

Light a grill set up with two zones: one for direct heat and one for indirect heat.
5

Mix the mustard and herbs. Season the lamb with salt and pepper. Coat the meaty sides of the racks with the mustard mixture.
6

Set the lamb over high, direct heat, mustard side down, until browned, 4-6 minutes
7

Turn the racks and cook another 3-4 minutes.
8

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.
9

Allow to rest for 10 minutes, then slice and serve with pesto sauce.