Lamb Chops With Mint Pesto, Capellini and Gorgonzola

• 14 cup pine nuts
• 3 large garlic cloves
• 1 12 cups packed fresh mint leaves
• 14 teaspoon salt
• 18 teaspoon pepper
• 14 cup olive oil
• 1 tablespoon lemon juice
• 16 ounces capellini (angel hair)
• 6 lamb loin chops
• 12 cup heavy whipping cream (or use half & half)
• 34 cup gorgonzola, crumbled
• red grapes (to garnish)
• of fresh mint (to garnish)

1. For pesto, in a food processor, combine the pine nuts, garlic, mint, salt and pepper; blend until smooth.
2. Gradually add oil and lemon juice.
3. Set aside.
4. Cook pasta according to package directions.
5. Meanwhile, place lamb chops on a broiler pan.
6. Broil 4 inches from the heat for 10 minutes, turning once, until light pink in center.
7. In a saucepan, heat pesto and cream.
8. Drain pasta; serve lamb chops over pasta with pesto sauce.
9. Garnish with Gorgonzola, red flame grapes and fresh mint.

nuts, garlic, mint, salt, pepper, olive oil, lemon juice, capellini, loin chops, heavy whipping cream, gorgonzola, red grapes, mint

Taken from www.food.com/recipe/lamb-chops-with-mint-pesto-capellini-and-gorgonzola-238893 (may not work)