These grilled lamb chops topped with chermoula, mint and pistachio pesto are perfect for outdoor summer entertaining. The lamb is seasoned with Moroccan spice blend Ras El Hanout, seared on the hot grill and topped with this refreshingly zingy mint chermoula pesto perfect for lamb.
Lamb Chops or (rack of lamb cut into chops) - approx 6-8 chops
Ras El Hanout spice blend - 1 Tbs
Salt & Pepper to season
Wozz! North African Chermoula Dressing / Marinade - 1/3 cup
Fresh Mint - 1 cup packed mint leaves
Pistachios - 1/2 cup shelled
Garlic - 1 clove
Fresh Lemon - 1/2 lemon squeezed
Olive Oil - Approx 1/3 cup
Baby Salad Greens
Season lamb chops with Ras El Hanout and Salt and Pepper, set aside.
Recipe for Chermoula Mint Pistachio Pesto:
In a food processor combine, mint leaves, pistachio, Wozz! North African Chermoula Dressing, salt and pepper (a good pinch to season), garlic, squeeze of lemon, pulsate until fairly smooth, scraping the sides to make sure everything is combined. Drizzle approx 1/3 cup olive oil into food processor and continue to pulsate until nice and smooth.
Preheat grill so it's nice and hot. Brush seasoned lamb chops with avocado oil, add to grill and cook on each side until nice grill marks appear - approximately 5 minutes on each side. That should be enough cooking time, as people prefer lamb to be pink in middle - if you like your lamb cooked more just move to a cooler part of the grill and let cook with grill cover down for additional couple minutes.
Remove lamb chops from grill, place on platter with baby salad greens. Top lamb chops with chermoula mint pistachio pesto, add an extra drizzle of Wozz! North African Chermoula and top with crushed pistachios and fresh mint for garnish.