Grilled lamb chops served with a mint pesto seasoned with roasted garlic and red chile flakes.
*See Kitchen Notes for more information.
Prepare the BBQ grill for a medium heat. Preheat for about 15 minutes.
When the grill is hot, grill for 5 to 6 minutes per side for medium rare, turning once. Grill a minute or two longer for medium.
Serve with a dollop of mint pesto on top.
Piñon nuts (Pine nuts) – The piñon nuts could be substituted with walnuts, almonds, pecans or pumpkin seeds. However, if you use walnuts, I would omit toasting them because, toasted walnuts can be overpowering in a pesto IMO.
Red Chile Flakes – Aleppo chile flakes and New Mexico red chile flakes both work great in this recipe. Because both can be quite spicy, and the fact that this pesto gets spicier the longer it sits, 1/2 teaspoon was plenty for us. I haven’t tried this pesto with other chile flakes but I’m sure it would work with your favorite.
Recipe author: MJ of MJ's Kitchen