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Grilled Lamb Chops with Mint Pesto and Wilted Pea Shoots

12 lamb chops - (2 1/2 lbs total)
Salt -- to taste
Freshly-ground black pepper -- to taste
2 large bunch mint leaves - (abt 1 1/2 cups)
1 bunch parsley -- large stems removed
1 bunch cilantro -- large stems removed
1 tablespoon chopped jalapeņo
3 large garlic cloves
1/4 cup oil -- divided
2 tablespoons lemon juice
Nonstick cooking spray
3 tablespoons fig balsamic vinegar
2 tablespoons water
8 cups garden pea shoots (not sweet peas)


Season the lamb chops with salt and pepper. Place the mint, parsley, cilantro, jalapeņo, garlic, 3 tablespoons of the oil, lemon juice, and 1 teaspoon of salt in a food processor. Using the pulse button, puree in 10-second intervals, stopping once or twice to scrape down the edges of the bowl. It should take about 1 minute to puree.


Spray a grill pan or large skillet with cooking spray and heat it over high heat. Add the lamb chops and cook them until lightly seared, 2 to 3 minutes each side. Drain the fat from the pan.


Add the remaining tablespoon of oil to the pan, then the balsamic vinegar and water. Season the pea shoots with salt and pepper. Add them to the pan, and toss them briefly, about 10 seconds.


Serve each chop a with small dollop of the mint pesto on top, with the pea shoots on the side.


This recipe yields 4 servings.


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