1/2cupPecorino Romano cheeseI prefer freshly grated
Grilled Aussie Lamb Loin Chops
4Australian Lamb loin chops
olive oil
salt and pepper
Instructions
Pesto
Place the walnuts, Pecorino Romano, and garlic cloves in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the cilantro leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Serve, or store the pesto in an airtight container in the refrigerator or freezer.
Preheat a charcoal grill to 400°F.
Brush olive oil on both sides of each loin chop and then sprinkle them with salt and pepper.
Grill for about 3 minutes per side.
Remove from the grill and let rest 10 to 15 minutes.
Serve with a drizzle of the cilantro pesto.
Notes
Pesto recipe is suitable for up to 8 lamb loin chops.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.