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1 cup fresh basil leaves
Combine basil, mint, shallots, pine nuts, and honey in a food processor.
Process until finely blended. With motor running, add oil in a thin-steady stream. Process until thickened.
Transfer to a bowl and cover with a layer of the remaining olive oil. Chill for up to 7 days.
Prepare a bed of coals for grilling.
Meanwhile moisten cut surfaces of eggplant with lemon juice. Season with salt and allow to stand for 10 minutes. Pat eggplant dry with a towel or paper towels.
Season lamb chops with salt and pepper.
Place eggplant slices and lamb chops onto the grill. Grill for 10-12 minutes, turning once, until eggplant is tender, and lamb is medium rare.
Arrange eggplant slices onto a serving platter. Cover with the lamb chops. Stir pesto and place a small dollop on top of each lamb chop serve hot.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 cup fresh mint leaves
1/4 cup shallot, finely minced
1 tablespoon pine nuts, toasted
1 tablespoon honey
1/2 cup extra virgin olive oil
6 Asian eggplant, cut lengthwise into 1/2" slices
1 tablespoon fresh lemon juice, strained
6 lamb chops, 3-ounce each