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Grilled Lamb with Mint Pesto

1 cup fresh basil leaves
1 cup fresh mint leaves
1/4 cup shallot -- finely minced
1 tablespoon pine nuts -- toasted
1 tablespoon honey
1/2 cup extra virgin olive oil
6 each eggplant -- cut into 1/2-inch sl
1 tablespoon fresh lemon juice -- strained
6 each lamb chop -- 3-ounce

Combine basil, mint, shallots, pine nuts, and honey in a food processor. Process until finely blended. With motor running, add oil in a thin-steady stream. Process until thickened. Transfer to a bowl and cover with a layer of the remaining olive oil. Chill for up to 7 days. Prepare a bed of coals for grilling. Meanwhile moisten cut surfaces of eggplant with lemon juice. Season with salt and allow to stand for 10 minutes. Pat eggplant dry with a towel or paper towels. Season lamb chops with salt and pepper. Place eggplant slices and lamb chops onto the grill. Grill for 10-12 minutes, turning once, until eggplant is tender, and lamb is medium rare. Arrange eggplant slices onto a serving platter. Cover with the lamb chops. Stir pesto and place a small dollop on top of each lamb chop serve hot.

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