Servings:
16 balls Servings
Ingredients
- 2 rack lamp chops
- 1 bulb garlic, cleaned
- 1 cup extra virgin olive oil
- 1 bunch italian parsley
- 1/2 cup mint
- 1 cup tblsp. pine nuts, toasted
- 1/4 cup parmesan cheese, grated
- 1/4 cup black peppercorns
Preparation
Baking Directions:
Bring olive oil and garlic to a light boil in a small sauce pot until the garlic browns lightly, 4 to 5 minutes.
Remove from heat and let cool to room temperature.
Set the grill to medium heat.
Brush a little of the garlic oil on the chops and rub generously with black peppercorns.
Grill on all sides until the chops reach an internal temp of 145 degrees, about 10 minutes.
Let rest for 5 minutes.
In a blender, add about 5 garlic cloves, Italian parsley, mint, Parmesan, pine nuts and enough of the garlic oil until it blends smooth.
Season with salt.
Cut the chops at every bone and serve with a generous dollop of the pesto.
Pairs great with a bold red wine or full flavored beer.
