2 pounds lamb loin chops, about 8 to 10 chops, cut individually
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Mint pesto, recipe follows
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh mint leaves
3/4 cup fresh flat-leaf parsley
1/2 cup grated Parmesan
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Preheat grill on high.
Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
While chops are resting, prepare the Mint Pesto.
Grill the lamb chops 2 to 3 minutes per side, for medium rare.
Serve the lamb chops with the Mint Pesto.
Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.
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