BBQ Lamb Cutlets with Rivermint Chilli Pesto

• 1 cup basil
• 1 cup mint leaves
• 1/2 cup olive oil, extra-virgin
• 50 grams pine nuts
• 3 cloves garlic
• 3 whole green chili peppers chopped
• 50 grams parmesan, parmigiano-reggiano cheese, grated
• 1 tablespoon sea salt
• 400 grams green beans
• 1 whole mozzarella cheese torn into chunks
• 2 cups cherry tomatoes
• 12 whole lamb rib chops
• 1 teaspoon black pepper freshly ground

1. The Pesto Pound the basil, mint, pine nuts and green chillies together in a mortar to a fine paste.
2. Slowly drizzle in the oil while mixing.
3. Finally stir in the cheese.
4. Check the seasoning.
5. Green Bean Pesto Cook the beans in rapid boiling salted water for a minute or two and refresh in iced water.
6. Drain.
7. Toss the beans with the torn mozzarella, tomatoes and with some of the pesto.
8. The Lamb Marinate the meat for an hour or two in a little of the pesto.
9. Season with pepper and grill over moderate heat to just medium done.
10. Rest a few minutes before serving over the bean salad with an extra pesto on the side.
11. Serve with with a glass of Banrock Station Shiraz Mataro, 2008, 5.99 at Sainsburys, Somerfield, Tesco, Waitrose and Thresher.

basil, mint leaves, olive oil, nuts, garlic, green chili peppers, parmesan, salt, green beans, mozzarella cheese, cherry tomatoes, chops, black pepper

Taken from recipeland.com/recipe/v/bbq-lamb-cutlets-rivermint-chil-49799 (may not work)