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Grilled lamb chops with basil and clove pesto
Tender lamb chops are marinated in a fresh vibrant pesto of aromatic basil, rich olive oil, and the warmth and sweetness of cloves.
YIELDS
6
Ingredients
- 1 1/2 cups (350 ml) basil leaves
- 2/4 cup (160 ml) parsley leaves
- 1/4 cup (60 ml) pine nuts, toasted
- 1/8 teaspoon (0.75 ml) red pepper flakes
- 1 teaspoon (5 ml) ground cloves
- 2 teaspoons (10 ml) chopped garlic
- Zest of 1 lemon
- 1/2 cup (120 ml) Parmigiano Reggiano, grated on a rasp
- 2/3 cup (160 ml) olive oil, plus more for brushing chops
- Salt
- 3 full racks of lamb, bones frenched and cut into single bone chops
- Salt and pepper
- Juice of 1 lemon, to finish lamb
Directions
- In a food processor, combine the basil leaves, parsley leaves, pine nuts, red pepper flakes, ground cloves, garlic, lemon zest, and Parmigiano Reggiano.
- Process the mixture while gradually adding the olive oil through the feed tube. Mix until a smooth, even consistency is achieved. Season with salt.
- Reserve half a cup of the pesto for basting/dipping and refrigerate until needed.
- Season lamb with salt and pepper.
- Coat the lamb chops in the pesto.
- Preheat the grill to medium-high.
- Grill each chop to medium-rare, roughly two to three minutes per side.
- Transfer the chops from the grill to a resting rack. Squeeze lemon juice over the lamb.
- Allow the chops to rest for four to five minutes.
- Serve warm with the remaining pesto. Enjoy!
