Grilled Lamb Chops with Pesto (New Zealand)

New Zealand grilled lamb chops are mouthwatering and super easy to make. I used a rack of lamb and then marinated them in a quick and easy marinade that was made with mayonnaise, mustard, honey, mint and sirachi. Please note that for best results they should marinate at least 12 hours so plan accordingly. Lamb from New Zealand is a little bit gamier than American lamb, however they are all grass fed and the meat seems to be more tender than American lamb. When you purchase lamb that is sealed like a vacuum seal, make sure to give the meat plenty of time to breath outside of the packaging before cooking or marinating. This grilled New Zealand lamb chops are served with a mint-pistachio pesto which is a dip of heaven. Lamb are abundant in New Zealand, I believe they out number people something like 9 to 1 there. Lamb is enjoyed grilled, roasted, pan-seared and often with just a bit of garlic and rosemary. If you think you don’t like lamb, I highly recommend you try it this way, simply delicious.

1 rack New Zealand lamb

Marinade:
3 Tbsp. mayonnaise
2 Tbsp. Dijon mustard
3 Tbsp. pure honey
2 Tbsp. Sirachi
3 Tbsp. fresh mint leaves, finely chopped

Pesto:
1 cup fresh mint leaves
¼ cup pistachio nuts, shelled
1 clove garlic
⅓ cup extra-virgin olive oil
sea salt
black pepper, freshly ground

For the Marinade:
In a large bowl mix all the ingredients together. Add in the chops and make sure they are coated well. Cover and refrigerate overnight.

For the Pesto:
In a food processor or blender combine the mint, garlic and pistachios until coarsely chopped. Add the oil with the motor running until a paste forms. Season with salt and pepper and set aside.

For the Lamb:
Preheat the grill to medium-high heat.

Put the chops on the grill and cook until done. For medium they take about 4 minutes a side so pretty quick. Be sure not to overcook the lamb, it should reach a minimum of 140°F and should be nice and pink.

Makes 2 servings.