Lamb Chops with Balsamic-Honey Glaze and Mint Pesto
Grilled lamb chops are a treat and one of our favorites for entertaining guests. Quick, easy, and delicious. The glaze and pesto can be made up to 2 hours ahead of time so there's very little time away from your guests.
Equipment
- Grill
Ingredients
Ingredients
- 16 baby lamb chops frenched
- 2 tbsp olive oil
Glaze
- ½ cup aged balsamic vinegar
- ¼ cup honey
- Kosher salt
- freshly ground black pepper
Mint Pesto
- 1 ½ cups tightly packed fresh flat-leaf parsley leaves
- 1 cup tightly packed fresh mint leaves
- 1-2 cloves garlic or more, to taste
- 2 tbsp pine nuts
- 1/3 cup extra virgin olive oil
- 3 tbsp freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
Instructions
Directions
- Prepare the Mint Pesto up to 2 hours ahead. Combine the parsley, mint, garlic, and pine nuts in a food processor and process until smooth. Add the cheese, season with salt and pepper and process for a few seconds to combine. Scrape into a bowl and refrigerate up to 2 hours. Bring to room temperature before serving.
- Prepare your grill for direct, high heat cooking
- Whisk together the vinegar and honey in a small bowl and season with salt and pepper. Pour half of the mixture into a separate bowl and set aside for serving.
- Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook for 2-3 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze, and continue grilling for 2 minutes longer for medium-rare.
- Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes. Serve 3-4 chops per person and top each with a few teaspoons of the mint pesto.
Notes
Recipe from Bobby Flay Grill It cookbook