Grilled Spring Lamb Chops with Garlic, Cilantro and Jalapeño Pesto

Category: 
Main Courses
Seasons: 
March, April, May

Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
Illustration by Bambi Edlund

Easy

Grilled Spring Lamb Chops with Garlic, Cilantro and Jalapeño Pesto

Ingredients

For 4 Person(s)

Cream

  • 2 bunches fresh cilantro
  • 1 bunch fresh mint
  • 3 tablespoons minced garlic
  • 2 tablespoons heaping, skin-on sliced almonds, toasted
  • 1/4 cups minced seeded jalapeño
  • 1/2 cups red wine vinegar
  • 1/4 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoons cayenne pepper
  • 1/4 cups or more Texas Olive Ranch extra-virgin olive oil, and more for coating lamb
  • 2 8-bone Twin County Dorpers baby lamb rib racks
  • Freshly ground black pepper

Grilled Spring Lamb Chops with Garlic, Cilantro and Jalapeño Pesto Directions

  1. Make the pesto first. Combine the first 9 ingredients in a food processor fitted with a steel blade and process until smooth. The mixture should be fairly stiff and spreadable. If you prefer a looser consistency, add additional olive oil. Refrigerate until ready to serve. Serve at room temperature.
  2. Build a hardwood charcoal fire (I like oak) and allow the fire to burn down to the point where the coals are glowing red and covered with a layer of white ash. Or heat a gas grill to medium-high heat. Cut the lamb racks into two-bone portions—you should have a total of 8 double chops.
  3. Brush both sides of each chop with some of the olive oil, season each side with salt and freshly ground black pepper and grill the chops on the first side for about 4 minutes.
  4. Flip the chops and grill for 4 to 5 minutes longer for medium-rare chops, or 6 minutes for medium. The internal temperature should be 128° to 130° for medium-rare doneness. Serve 2 double chops per person, sauced with some of the pesto.

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