Grilled Lamb Chops with Mint Pesto

• 3 pounds Fresh Lamb Chops, Frenched (meaning Your Butcher Already Trimmed The Ribs)
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 1 cup Fresh Mint Leaves
• 1 Tablespoon Extra Virgin Olive Oil

1. 1.
2. Season your racks of lamb chops with a generous amount of salt and pepper.
3. You may use an All Spice of your choice.
4. 2.
5. Heat your outdoor gas or charcoal grill to medium heat, using the indirect cooking method.
6. Place your lamb chops on the side of the grill where the fire is not.
7. The grill should stay covered and be at a temperature of 350 F. 3.
8. Turn lamb every 10 minutes to sear all of the edges of the lamb chops.
9. 4.
10. Cook until the internal temperature of the lamb reaches 150 F. Lamb will be perfectly cooked, and medium-rare at this point.
11. When it reaches 150 F remove it from the grill to a platter and tent with a sheet of foil.
12. 5.
13. Process the cups of fresh mint leaves and extra virgin olive oil (or ranch dressing) in your food processor until you have a paste texture.
14. 6.
15. Coat the bottom edge of the chops with the mint paste before cutting them.
16. Serving suggestions:
17. 1.
18. Serve with tabouli (a Greek salad made of mint, parsley and cracked wheat) and garlic mashed potatoes or rice.
19. 2.
20. Garnish with ribbons of fresh mint leaves.
21. 3.
22. Use an egg-ring to form a perfect circle of tabouli

chops, salt, ground pepper, olive oil

Taken from tastykitchen.com/recipes/main-courses/grilled-lamb-chops-with-mint-pesto/ (may not work)