Pan-Grilled Lamb with Walnut-Mint Pesto

Name: Pan-Grilled Lamb with Walnut-Mint Pesto
Yield: 4 Servings
Ingredients: 4 (9- to 10-ounce; round-bone) lamb shoulder chops; 2 tablespoons olive oil; 4 large fresh rosemary sprigs; 4 garlic cloves, peeled, crushed; 1 cup fresh Italian parsley; 1 cup fresh mint leaves; 1/2 cup walnuts, lightly toasted; 1/3 cup olive oil; 1/2 small garlic clove, peeled; 2 1/4 teaspoons fresh lemon juice

By Dave LiebermanPhotography by Mark Thomas

May 31, 2007

Recipe notes