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

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.