FRESH Ideas: St. Patrick's Day Dinner

Grilled Lamb Chops with Cherry Mint Pesto

For Lamb Chops:
2-3 lamb chops per person, depending on size of chops

1/2 teaspoon sea salt

1 teaspoon ground black pepper

1 tablespoon extra virgin olive oil

2 tablespoons fresh rosemary, chopped

In a small bowl, make a paste from the salt, pepper, rosemary and olive oil. Rub onto both sides of the lamb chops. Grill to medium rare about 4 to 5 minutes on each side to an internal temperature of 140-150 degrees. Let rest for about 5 minutes before serving.

Cherry Mint Pesto:
1 bunch mint

½ cup slivered almonds

1 cup frozen cherries, thawed, rinsed & drained

1 tablespoon thyme

1 clove garlic

1 teaspoon sugar

1 tablespoon white vinegar

¼ cup olive oil

Place all ingredients except for olive oil in a food processor. Pulse to chop roughly. Begin drizzling the olive oil into the food processor while pulsing. Pulse until everything is finally chopped to a paste-like consistency, but not too runny.


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