Lamb Chops with Honey Mint Pesto

These grilled lamb chops are a great choice for your Easter meal. The pesto with mint instead of basil pairs perfectly with the lamb.

Lamb Chops with Honey Mint Pesto
(grilled lamb chops + mint pesto sauce)
Serves 4 to 6
 
What You Need:
For the lamb:
2 racks lamb, frenched and cut into double chops
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon  Savannah Bee Company Honey (we used Port Bourbon Barrel Aged Orange Blossom Honey) 
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
 
For the pesto:
2 cups loosely packed fresh mint
1 cup loosely packed fresh flat-leaf parsley
1/3 cup pine nuts
2 tablespoons lemon juice
2 cloves garlic
2 tablespoons Savannah Bee Company Port Bourbon Barrel Aged Orange Blossom Honey or use your favorite Savannah Bee Company Honey
1/3 cup extra virgin olive oil
1 to 3 tablespoons water
Kosher salt and freshly ground pepper to taste
Radish for garnish (optional)
 
What to Do:

 1. Marinate the lamb: Place the lamb in a shallow dish or large zip-top plastic bag. Stir together the oil, lemon juice, honey, salt, and pepper. Pour over the lamb and toss well to coat. Cover or seal and refrigerate for at least 2 hours and up to 6 hours.

 2. Make the pesto: Combine the mint, parsley, pine nuts, lemon juice, garlic, and honey in a food processor. Pulse until finely minced. Gradually add the olive oil until smooth. Add 1 to 3 tablespoons water to reach desired consistency. Season with salt and pepper to taste.

 3. Grill the lamb: Preheat the grill to medium-high heat. Grill the lamb chops, covered with the grill lid, 3 to 4 minutes on each side or to desired doneness.

To Serve: Place the lamb chops on a serving platter and serve with the pesto. Garnish with fresh spring radish (optional).

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