Lamb Chops With Mint Pesto |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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source: Michel Chiarello, Fog City Diner, San Francisco printed in the San Jose Mercury News, 3/4/1987 Ingredients:
5 garlic cloves |
4 bunches basil |
3 ounces extra virgin olive oil |
2 tablespoons asiago cheese, grated |
2 bunches mint |
2 cups dry white wine |
1 cup sugar |
4 lamb rib chops |
Directions:
1. In a food processor, mince the garlic. Add the basil until very fine. Pour in the olive oil in a steady stream, then add the cheese and process for 30 seconds. Set aside.
2. Combine mint, wine and sugar in a sauce pan. simmer, uncovered until the mixture becomes syrupy and coats the back of a spoon - about 7 0r 8 minutes. Strain through a fine strainer and cool.
3. When the mint extraction is room temperature, add it to the pesto to desired sweetness. Grill lamb chops medium-rare and serve with about a teaspoon of the mint pesto spooned over each.
4. Serve the pesto in a bowl to use on the side.
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