Grilled Aussie Lamb Chops with Mint-Pistachio Pesto
Mustard, mint and chili-garlic sauce form a zesty Asian marinade for grilled lamb chops. The fresh mint and pistachio pesto liven up the dish. Serve with potatoes and vegetables as an entrée or offer individual chops as an appetizer.
| Serving Size | 2 |
|---|---|
| Cook Time | 8 mins. |
Ingredients
- 1 lamb rack, cut into individual chops
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons of honey
- 3 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons prepared chili-garlic sauce
- Mint-Pistachio Pesto
- 1 cup fresh mint leaves
- 1/4 cup shelled, roasted pistachios
- 1 clove of garlic
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Preparation
- In a large bowl or ziplock bag, mix the mayonnaise, mustard, honey, mint and chili-garlic sauce together. Add the chops and marinate for 24 hours, refrigerated.
- To make Mint-Pistachio Pesto, combine the mint, garlic and pistachios in a food processor and pulse until coarsely chopped. Add the oil with the motor running and process until fully incorporated and smooth. Season with salt and pepper. Set aside.
- Preheat a grill to medium-high heat. Remove the chops from the marinade and grill them to the desired doneness, about 4 minutes each side for medium.
- Remove them from the heat and let them rest for 5 minutes before serving with the Pesto.
Grilled Aussie Lamb Chops with Mint-Pistachio Pesto
Mustard, mint and chili-garlic sauce form a zesty Asian marinade for grilled lamb chops. The fresh mint and pistachio pesto liven up the dish. Serve with potatoes and vegetables as an entrée or offer individual chops as an appetizer.
2
Cook: 8 mins.
Preparation
- In a large bowl or ziplock bag, mix the mayonnaise, mustard, honey, mint and chili-garlic sauce together. Add the chops and marinate for 24 hours, refrigerated.
- To make Mint-Pistachio Pesto, combine the mint, garlic and pistachios in a food processor and pulse until coarsely chopped. Add the oil with the motor running and process until fully incorporated and smooth. Season with salt and pepper. Set aside.
- Preheat a grill to medium-high heat. Remove the chops from the marinade and grill them to the desired doneness, about 4 minutes each side for medium.
- Remove them from the heat and let them rest for 5 minutes before serving with the Pesto.
Ingredients
- 1 lamb rack, cut into individual chops
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 3 tablespoons of honey
- 3 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons prepared chili-garlic sauce
- Mint-Pistachio Pesto
- 1 cup fresh mint leaves
- 1/4 cup shelled, roasted pistachios
- 1 clove of garlic
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
