Lamb chops with limoncello
Ingredients
for 4 person
| 1 dl | lemon liqueur (e.g. limoncello) |
| 2 tbsp | lemon juice |
| 4 tbsp | olive oil |
| 1 ½ tbsp | honey |
| 1 tbsp | basil pesto |
| 40 g | unsalted, shelled pistachios, finely chopped |
| 1 | garlic clove, pressed |
| 1 | shallot, finely chopped |
| 12 piece | lamb chops (each approx. 70 g) |
| ½ tsp | salt |
| 10 g | garden cress |
| ½ bunch | peppermint, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
How it's done
Marinade
Combine the lemon liqueur with all the other ingredients up to and including the pesto. Mix in the pistachios, garlic and shallot. Brush the lamb chops with 4 tbsp of the marinade, marinate in the fridge for at least 3 hrs. Cover and set aside the remainder of the marinade. Wipe away the marinade, salt the meat.
Charcoal/gas/electric grill:
Grill the chops over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side. Cover and leave to rest for approx. 5 mins.
Sauce
Mix the reserved marinade with the cress and mint, season, drizzle over the lamb chops.
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