Pan-Grilled Lamb with Walnut-Mint Pesto

Ingredients

Lamb
4 (9- to 10-ounce; round-bone) lamb shoulder chops
2 tablespoons olive oil
4 large fresh rosemary sprigs
4 garlic cloves, peeled, crushed

Pesto
1 cup fresh Italian parsley
1 cup fresh mint leaves
1/2 cup walnuts, lightly toasted
1/3 cup olive oil
1/2 small garlic clove, peeled
2 1/4 teaspoons fresh lemon juice

Directions

For lamb:
Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.

For pesto:
Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.

Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.


Source: www.epicurious.com  
photo by: photo by: Mark Thomas