- Put the chops in a bowl with the mint sauce and marinade in a fridge for a couple of hours.
- Put peas, chilli, wild garlic, mint leaves, lemon juice and Parmesan in a food processor and blitz to a purée while slowly adding the olive oil, season with black pepper, might have to add more oil if you would like it thinner, put in a bowl and wait to serve.
- Get chops out the fridge and cook over flames on a bbq for 3/4 min each side and serve on the pesto with some chopped mint, sprinkle of Parmesan and a charred half a lemon.
Prep
15 minutes
Total
1 hour
Serves
US | Metric
Ingredients
-
6 lamb chops
-
6 tbsps mint sauce
-
200 g petit pois peas
-
1 red chilli
-
1 handful of wild garlic
-
A Few mint leaves
-
1 lemon, juice
-
100 ml olive oil
-
2 tbsps Parmesan
-
Black pepper
Barbecued Minted Lamb Chops
with a pea, chilli and wild garlic pesto
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Barbecued Minted Lamb Chops
with a pea, chilli and wild garlic pesto
favorite
print
share
Prep
15 minutes
Total
1 hour
Serves
US | Metric
Ingredients
-
6 lamb chops
-
6 tbsps mint sauce
-
200 g petit pois peas
-
1 red chilli
-
1 handful of wild garlic
-
A Few mint leaves
-
1 lemon, juice
-
100 ml olive oil
-
2 tbsps Parmesan
-
Black pepper
- Put the chops in a bowl with the mint sauce and marinade in a fridge for a couple of hours.
- Put peas, chilli, wild garlic, mint leaves, lemon juice and Parmesan in a food processor and blitz to a purée while slowly adding the olive oil, season with black pepper, might have to add more oil if you would like it thinner, put in a bowl and wait to serve.
- Get chops out the fridge and cook over flames on a bbq for 3/4 min each side and serve on the pesto with some chopped mint, sprinkle of Parmesan and a charred half a lemon.