GRILLED ROSEMARY GARLIC LAMB LOLLIPOPS WITH MINT PESTO DIPPING SAUCE

Appetizers|Gluten-free|Grill|Lamb

Ingredients

The Chops:

2.5-3 pounds baby lamb chops, cut into single chops

6 large cloves garlic, chopped

3 tablespoons fresh rosemary leaves, stripped from the stem and chopped

1 teaspoon salt

1 teaspoon black pepper

¼ cup olive oil

The Pesto:

1 cup fresh mint leaves

3 garlic cloves, rough chopped

½ cup pine nuts

¼ teaspoon salt

⅓-½ cup olive oil

Instructions

Place the lamb chops in a large bowl or ziplock bag. Whisk together the remaining ingredients in a small bowl and pour over the chops. Toss to thoroughly coat (or massage everything together if they are in a ziplock bag). Let marinade at least 1 hour or up to overnight. Let the chops come back to room temperature before grilling.

To make the pesto, add the mint, garlic, pine nuts and salt to the bowl of a food processor. Pulse several times until well combined. Drizzle the olive oil in with the processor on low speed until a saucy paste forms.

Preheat your grill to 400 degrees. Place marinated chops on the grill and cook about 3-4 minutes per side. If there is a fatty edge, turn the chops on the side to render that fat as well. Cook to about 130 degrees for medium rare doneness. Let rest, covered with foil for 10 minutes before serving.