GRILLED LAMB CHOPS WITH MINT ALMOND PESTO

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Contributed by Mary Jo Tansy; Original from Five Ingredient Fix
  • 12 Frenched lamb chops (long bones exposed-3 per person for 4 people
  • Olive oil
  • 1/4 c. roasted slivered almonds
  • 1-1/2 c. mint leaves
  • One lemon
Drizzle chops with olive oil and sear on grill, a few minutes per side. 

To a blender or food processor add almonds, mint leaves, one tablespoon lemon zest and juice from half the lemon. Blend well. Add 1/2 c. olive oil and salt and pepper and blend again. Add water, if needed, to obtain desired consistency.

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