- For the lamb:
- 4 (170g) loin lamb chops
- 1 tbsp extra-virgin olive oil
- Freshly ground black pepper
- For the mint walnut pesto:
- 20g walnuts
- 20g fresh mint leaves
- 20g fresh flat-leaf parsley
- 30g feta cheese, crumbled
- 1/2 clove garlic, smashed
- 0.5 tsp salt
- 4 tbsp extra-virgin olive oil
- Cono Sur Pinot Noir
Position a grill pan 10 to 15cm from the grill and heat to high. Brush the chops lightly with some of the olive oil and season with salt and pepper.
Carefully lay the chops on the rack of the grill pan and grill, turning once about halfway through cooking. Approximate cooking times are: 7 minutes for rare, 8 minutes for medium and 9 minutes for well done. Remove from the oven and set aside for 5 minutes.
Divide the chops between two plates and spoon about 1 tbsp of pesto over each chop. Serve.
To make the mint walnut pesto:
Preheat the oven to 180C/Gas 4. Spread the nuts in a single layer on a baking sheet and bake for about 8 minutes, shaking occasionally to brown evenly. Leave to cool.
In a food processor, blend the nuts, mint, parsley, cheese, garlic and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of cling film on the surface and refrigerate for up to three days.