May 29, 2014 12:13 pm

Recipe: Grilled lamb chops with almond, green olive and mint pesto sauce

Lamb chops with almond, green olive and mint pesto.

Lamb chops with almond, green olive and mint pesto.

Jessica Laventure from The Morning News cooked alongside Concha Y Toro chef Ruth Van Waerebeek. Why not try their delicious lamb recipe?

Serves 4-6

Ingredients

For the lamb chops

¼ cup finely minced parsley

1 garlic clove, finely minced

1/3 cup olive oil

8 lamb chops, with bone

Salt and freshly ground black pepper

For the almond and mint pesto

¾ cup almonds, peeled and toasted

1 cup fresh mint leaves

¼ cup green olives, pitted

1/2 – ¾ cup olive oil

¼ cup freshly squeezed orange juice

½ teaspoon hot chilli powder

½ teaspoon smoked paprika

Salt and pepper

Instructions

  • Put the parsley, garlic and olive oil in a large bowl.
  • Add the lamb chops and cover with the marinade; refrigerate for 1-2 hours or overnight.
  • Prepare the pesto: put all the ingredients for the pesto in a blender and process until a smooth purée.
  • Pour the sauce in a bowl and reserve.
  • Preheat the grill at medium heat, take the lamb chops out of the marinade and grill 4-6 minutes per side, or until the desired doneness.
  • Brush with the reserved marinade once and a while.
  • Serve the grilled lamb chops with the almond-mint pesto, grilled cherry tomatoes or mixed vegetables and a rice pilaf (optional).
  • Pair with Marques Cabernet Sauvignon wine.
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