Lamb Chops With Mint Pesto

Submitted by quixoposto

"source: Michel Chiarello, Fog City Diner, San Francisco printed in the San Jose Mercury News, 3/4/1987"

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4

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.