Grilled Lamb Chops with Mint Pesto

OK, I laughed until my jaw hurt when I saw “My Big Fat Greek Wedding.” One of the punch lines from Andrea Martin was, “I’ll make lamb” referring to a future vegetarian cousin-in-law that did not eat meat. [See link below] Although lamb is definitely meat, it is not as popular as beef or pork, but it should be. You’ll find this delicacy easy to fix. The flavor is very mild. You will be surprised that the kids liked it as much as the adults.

There are many ways to prepare lamb chops. Some require marinating and overnight preparation. This recipe does not. It is SO easy. Just watch the internal temperature. Everything else is beginner level cooking, but your family will think you have been studying under Julia Child.

Ingredients

3 Pounds – Fresh Lamb Chops, Frenched (meaning your butcher already trimmed the ribs)
Salt & Pepper
1 Cup – Fresh Mint Leaves
1.5 Tablespoons Ranch Dressing (or 1 tablespoon of Extra Virgin Olive Oil)

Preparation

Season your racks of lamb chops with a generous portion of salt and pepper. You may use an All Spice of your choice.
Cook Lamb on your outdoor gas or charcoal grill, using the INDIRECT cooking method. Place your lamb chops on the side of the grill where the fire is NOT. The grill should stay covered and be at a temperature of 350 degrees.
Turn every 10 minutes to sear all of the edges of the lamb chops.
Cook until the internal temperature of the lamb reaches 150 degrees. Lamb will be perfectly cooked, and medium-rare.
Mix the cups of fresh mint leaves and ranch dressing (or extra virgin olive oil) in your food processor.
Coat the bottom edge of the chops with the mint paste before cutting them.

Serving Suggestions

Serve with tabouli (a Greek salad made of mint, parsley and cracked wheat) and garlic masked potatoes or rice.
Garnish with ribbons of fresh mint leaves.
Use an egg-ring to form a perfect circle of tabouli