At Home With Ashley

Grilled Lamb Chops with Fresh Herb Pesto

Pesto:

1 medium garlic clove

1/2 cup grated Parmesan ​cheese

1/4 cup pine nuts, toasted

1 cup fresh basil leaves

1 cup flat-leaf parsley leaves

1/2 cup fresh mint leaves

1/4 cup minced chives

1/2 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

Sea salt and freshly ground ​black pepper

Grilled Lamb Chops:

2 (8 ribs each) lamb racks, trimmed and individually ​portioned into chops

Sea salt and freshly ground black pepper

Vegetable oil, for brushing grill pan

To prepare the pesto:

To a food processor fitted with a metal blade, add the garlic, Parmesan ​cheese,

and pine nuts; process until they look like fine breadcrumbs. Add the ​herbs, olive oil, and lemon juice

and blend again to make a smooth mixture. Taste and adjust seasoning ​with salt and pepper. Set aside.

For the grilled lamb:

Season lamb chops with salt and pepper. Heat a grill or grill pan over ​medium-high

heat and brush with oil. Grill chops for about 2 minutes on each side for ​medium-rare (145°F on an

instant-read thermometer). Alternately for convenience, you can quickly ​grill mark the chops, then

transfer to a rack set over a rimmed baking sheet and roast in a preheated ​450°F oven for 2 to 3

minutes to finish cooking.

Transfer chops to a medium bowl. Toss with just enough pesto to coat, ​then taste and adjust seasoning

with salt and pepper.

To serve: Plate chops with the side of pesto and serve immediately.