Grilled Lamb Chops with Mint Pesto Sau..

Cooking Instructions

To make the Pesto Sauce: Heat a Tablespoon of the olive oil in a small sauté pan over medium heat and cook the garlic until softened and golden, about 5 minutes. Transfer the garlic to a food processor.

Place the pine nuts, basil, parsley, and mint in the food processor and process. Leave the motor running and add the half cup of olive oil in a slow, steady stream through the feed tube. Process until very smooth. Add the lemon juice and salt and pepper to taste. (The sauce will keep, covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.)

To grill the chops: Generously season the lamb chops with pepper.

Prepare a gas or charcoal grill. Lightly spray the grill rack with vegetable oil spray. Grill the lamb chops over medium to medium-high heat, about 5 to 6 minutes per side for medium rare, or until desired doneness. Season with a bit more pepper before serving, if desired. Serve at once with the pesto sauce on the side.

From The Beach House Cookbook by Barbara Scott-Goodman (Chronicle Books, 2005).

Round Out the Meal:

With grilled eggplant and zucchini.

Kid Friendly:

If your child does not like lamb, serve pesto with grilled chicken.