Lamb loin chops with mint pesto

Guy Fieri's pesto adds a zingy flavour to the lamb chops.
  • 900g lamb loin chops, about 8 to 10 chops, cut individually
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt
  • Mint pesto, recipe follows
  • For the mint pesto
  • 2 cloves garlic
  • 30g pine nuts
  • 30g fresh basil leaves
  • 60g fresh mint leaves
  • 30g fresh flat-leaf parsley
  • 90g grated Parmesan
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 60ml extra-virgin olive oil
1) Preheat the grill on high. Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb then let it rest for 10 minutes at room temperature.

2) While chops are resting, prepare the mint pesto. Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds.

3) Add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

4) Grill the lamb chops for two to three minutes per side, for medium rare. Serve the lamb chops with the mint pesto.

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