Grilled Lamb Chops With Mint Pesto and Wilted Pea Shoots
When I was a kid, my mom always served mint jelly with lamb. It was a ‘50s thing, but it was also her way of sweetening the sometimes gamy flavor of lamb for her five children. My husband still likes mint jelly with lamb, but I don’t. To compromise, I make a fresh mint pesto.
Serve each lamb chop with a dollop of pesto. Instead of peas, try pea shoots, flowers and all. Serve Black and Tans with dinner and, for dessert, some Irish coffee.
You will have more pesto than you need for this recipe, so save it for use as a condiment. I prefer fig balsamic vinegar for its sweetness, but you can substitute regular balsamic vinegar. Pea shoots can be found in Asian groceries. If you can’t find them, use frisee or watercress.
From the story: Kiss Me, I’m Pesto
Season the lamb chops with salt and pepper.
Place the mint, parsley, cilantro, jalapeno, garlic, 3 tablespoons of the oil, lemon juice, and 1 teaspoon of salt in a food processor. Using the pulse button, puree in 10-second intervals, stopping once or twice to scrape down the edges of the bowl. It should take about 1 minute to puree.
Spray a grill pan or large skillet with cooking spray and heat it over high heat. Add the lamb chops and cook them until lightly seared, 2 to 3 minutes each side. Drain the fat from the pan. Add the remaining tablespoon of oil to the pan, then the balsamic vinegar and water. Season the pea shoots with salt and pepper. Add them to the pan, and toss them briefly, about 10 seconds. Serve each chop a with small dollop of the mint pesto on top, with the pea shoots on the side.
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