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Grilled lamb chops with almond, green olive and mint pesto sauce

BT Toronto | posted Wednesday, May 28th, 2014

winecooking-featured

Grilled lamb chops with almond, green olive and mint pesto sauce

Serves 4-6 

Ingredients:

For the lamb chops:

  • ¼ cup finely minced parsley
  • 1 garlic clove, finely minced
  • 1/3 cup olive oil
  • 8 lamb chops, with bone
  • Salt and freshly ground black pepper

For the almond and mint pesto:

  •  ¾ cup almonds, peeled and toasted
  • 1 cup fresh mint leaves
  • ¼ cup green olives, pitted
  • 1/2 – ¾ cup olive oil
  • ¼ cup freshly squeezed orange juice
  • ½ teaspoon hot chilli powder
  • ½ teaspoon smoked paprika
  • Salt and pepper

Method:

  1. Put the parsley, garlic and olive oil in a large bowl. Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  2. Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée. Pour the sauce in a bowl and reserve.
  3. Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness. Brush with the reserved marinade once and a while. Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).

Courtesy Ruth Van Warebeek

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