- SOURCE
- Bobby Flay
- YIELD
- Serves 4
- WINE SUGGESTION
- Syrah
Grilled Lamb Chopswith Balsamic-Honey Glaze & Mint Pesto
Mint Pesto
INGREDIENTS
1 ½ cups tightly packed flat leaf parsley leaves
1 cup tightly packed fresh mint leaves
1 clove garlic
2 tablespoons pine nuts
1/3 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
INSTRUCTIONS
Combine parsley, mint, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add the cheese and salt and pepper and process a few seconds to combine. Scrape the pesto into a bowl and set aside.
Balsamic-Honey Glaze
INGREDIENTS
½ cup aged balsamic vinegar
¼ cup honey
Salt and freshly ground black pepper
INSTRUCTIONS
Whisk together vinegar and honey in a small bowl and season with salt and pepper.
Grilled Baby Lamb Chops
INGREDIENTS
12 (3-ounces each) baby lamb chops, Frenched
3 tablespoons olive oil
Salt and freshly ground black pepper
INSTRUCTIONS
Heat grill to high or grill pan over high heat on your stove.
Brush chops on both sides with oil and season with salt and pepper. Place chops on the grill and cook for 3-4 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze and continue grilling for 1 minute longer for medium-rare doneness. Remove from the grill, brush with more of the glaze and let rest for 5 minutes. Serve 3 chops per person and top each with a few teaspoons of the mint pesto.
