Grilled Lamb Chops, Tomatoes, Arugula Pesto
Servers 4
2 Racks of Local Lamb
¼# Cleaned Arugula
2 Tbsp Toasted Pine Nuts
¼ Cup Grated Pecorino Cheese
5 + 1 Clove of garlic
½ Cup extra virgin olive oil
1 Lemon
2# of fresh tomatoes
Salt
Pepper
¼ cup white wine
3 sprigs of oregano
Method
Cut the chops into 2 bone portions; then in a plastic bag or a plastic container, place the chops, with the oregano, the zest of the lemon, pepper, and 5 cloves of crushed garlic, white wine, and 3 Tbsp of olive oil. Mix everything together and seal. Place in the fridge for at least 6 hours to marinade.
For the Pesto, cut the clove of garlic in half and remove the heart, use only half of the garlic and with the pine nuts and smash with the back of a chefs knife. Work the garlic and pine nuts into a paste and place in a medium size mixing bowl. Then take the arugula and chop finely. Add the arugula to the bowl with the pecorino cheese and ¼ cup of olive oil. Mix and taste. Adjust the seasoning to taste with salt and pepper.
Cup the tomatoes and mix with salt, pepper, and olive oil. Add the remaining half of garlic clove to macerate together.
When you light the grill take out the lamb to come to room temperature. Remove from the marinade and season with salt and pepper. Grill each chop for 2 to 3 minutes on each side and rest in a warm place finish with a squeeze of lemon juice. Serve with the tomatoes, and arugula pesto!