Balsamic Lamb Loin Chops with Parsley-Mint Pistou

Balsamic Lamb Loin Chops with Parsley-Mint Pistou

4 lamb loin chops (about 1 to 1¼ pounds)

Marinade:

1 clove garlic, crushed
1 Tablespoon balsamic vinegar
2 Tablespoons red wine
1 Tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Mix marinade ingredients together in a small bowl and pour onto a flat dish that is just large enough to hold the lamb chops in a single layer. Place the chops on the plate, turn to coat all sides and leave to marinade for around thirty minutes, turning occasionally, or until chops have come to room temperature. Grill as desired. (DT grilled our chops for 4 minutes per side over a fairly hot fire.) Place grilled chops on a clean plate, loosely cover with foil and let rest five minutes. Serve with Parsley-Mint pistou. Serves 4.

Lamb Loin chops marinating

Parsley-Mint Pistou

Pistou is a famous French sauce made with fresh basil, garlic and olive oil (not to be confused with pesto!). This minty version is very nice served over lamb. Keep the tops from a few mint stalks as garnish, if desired.

½ cup mint leaves (1 oz.)
1 cup Italian (flat-leaf) parsley, tough stems removed (one large handful)
2 Tablespoons extra virgin olive oil
2 teaspoons lemon juice
¼ teaspoon kosher salt, or to taste

Place all ingredients in a food processor, mini-chopper (or mortar and pestle if you need the exercise… pistou means “pounded”). Whir until a chunky paste, scraping down the sides of the bowl several times. Spoon over lamb. Makes about 1/3 cup, serving 4.

Parsley-Mint Pistou