Pistachio Mint Pesto with Grilled Lamb Chops

Lamb and mint are the eternal pairing. Each brings its own signature flavor to the table. The mint pesto brings a bright note to the table with the fresh green of the mint and the nutty richness of the roasted pistachios. 

LAMB LOLLIPOPS

2 racks of lamb (we source our 2 bone French racks of lamb from Sealand Quality Foods)

¼ cup fresh mint leaves, chopped a couple of times

2 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon EACH: honey, sea salt, and pepper

2 garlic cloves, very finely minced

MINT PESTO SAUCE

2 cups lightly packed mint

1 cup lightly packed parsley

¼ cup salted, roasted pistachios

2 tablespoons lemon juice

2 tablespoons grated parmesan

1 small garlic clove, smashed

4–6 tablespoons cold water

INSTRUCTIONS

Prep: Cut the racks of lamb into individual ribs. 

Marinate: In a large mixing bowl, mix the mint leaves, olive oil, lemon juice, honey, salt, pepper, and garlic. Add the lamb and mix with your hands so that each rib is lightly coated in the marinade. Put the bowl into your fridge and let the lamb marinate for 2-24 hours. (See notes)

Pesto: Make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, and 4 tablespoons of cold water to your blender. Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.

Cook: Remove the lamb from the marinade and brush off any mint leaves. Heat a large cast iron or heavy-bottomed pan over medium-high heat. When the pan is very hot, add half of the lamb lollipops and cook for 2 minutes on each side. If you like your lamb well done, let it cook for 3 minutes on each side. Repeat with the remaining lamb. 

Serve: Serve the lamb lollipops with the mint pesto on the side for dipping.