Grilled Vegy Salad With Mint Pesto Lamb Chops

Grilled lamb chops and fresh vegetables served with baby greens dressed with a lemon viniagarette dressing.

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Ingredients:

• Mint Pesto:
• 1/3 cup extra virgin olive oil-divided
• 2 small cloves garlic-peeled
• 1/2 cup fresh mint leaves, clean and remove stems
• 1/4 cup fresh arugula leaves, stems removed
• 1/4 cup coarsely chopped roasted & salted whole almonds
• 3 Tablespoons fresh grated parmesan cheese
• Veggies:
• 1 7" zucchini (about 1" round) trimmed and cut lengthwise into 4 strips and again in halves
• 1 large red onion-peeled and quartered lengthwise
• 1 large red bell pepper-quartered and seeded
• 1 large yellow bell pepper-quartered and seeded
• 1 small fennel bulb, trimmed and sliced into 1/3" peices
• 1/2 cup olive oil-divided
• 1 Tablespoon fresh lemon juice
• 4 plum tomatoes-quartered lengthwise
• Salt, to taste
• Ground black pepper, to taste
• 8 loin lamb chops-3/4" to 1" thick
• 4 cups mixed baby greens
• 1/2 cup tomato basil feta cheese
• 1/4 cup halved, pitted kalamata olives

Method

To make pesto, combine 2 Tablespoons olive oil with garlic in a food processor; puree until smooth. Add mint, arugula, nuts, remaining oil and cheese and pulse to combine. Set pesto aside until needed. Prepare a kettle grill arranging charcoal to form a two level fire. Combine zucchini, onion, bell peppers and fennel in a medium bowl. Add 1/4-cup oil and gently toss. In a small bowl whisk together the remaining 1/4-cup oil with lemon juice. Set both bowls aside until later. When single layer of coals has reached medium-high heat, oil the grill rack. Place vegetables in a grill wok and place wok on grill grate over medium-high heat. Grill veggies until crisp tender, turning frequently, about 15 minutes. Add tomatoes during the final 2 minutes of grilling. Remove fennel when it has browned. Transfer grilled vegetables to a cutting board as they are removed from grill. Cool, then remove any loosened peel from tomatoes and peppers. Chop the vegetables into bite size pieces and transfer to a clean bowl. Salt and pepper as desired; set vegetables aside. Place lamb chops over double layer of coals and sear each side. Move to single layer area of coals (medium-high heat) and grill for about 4 minutes per side or to desired doneness. About 2 minutes before chops have reached desired doneness, brush chops with mint pesto, turning chops over and using about 1-1/2 Tablespoons pesto per chop. Arrange baby greens among four plates. Spoon vegetables over baby greens, sprinkle with feta cheese and olives-dividing equally. Whisk oil/lemon dressing and drizzle over each salad-dividing equally. Place two chops along side salad and serve immediately.

Notes: A great way to serve lamb chops. I prefer the two layer coal method as the chops require searing then lower heat.

Number of servings: 4

Submitted By: bjeste29
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