Portion size: 2 chops
Alternate cuts: Lamb rack
8 Australian lamb t-bone (shortloin) chops
¼ cup olive oil
1 lemon, zested and juiced
¼ cup fresh parsley leaves, chopped
2 cloves garlic, chopped
1 sprig fresh rosemary, stemmed and chopped
Salt and pepper to taste
1 cup fresh mint leaves, chopped
½ cup fresh parsley leaves, chopped
1 clove garlic, chopped
½ teaspoon crushed red pepper flakes
½ cup olive oil
For the marinade:
Place the olive oil, lemon juice, lemon zest, parsley, garlic and rosemary in a food processor or blender and process until smooth. Add a generous amount of salt and pepper as this is your seasoning for the lamb. Cover the lamb T-bones with the marinade and refrigerate for 1 hour and up to 8 hours maximum.
For the pistou:
Place the mint, parsley, garlic and red pepper flakes in a food processor or blender. Turn it on and slowly drizzle in the oil until you have a smooth, pourable paste. Transfer to a bowl and season with salt and pepper. Cover and refrigerate until ready to use.
Preheat a grill over HIGH heat and cook the chops for 5 to 6 minutes, per side for medium doneness, or until they reach the desired doneness. Remove and rest in a warm place for 5 minutes.
Top with mint pistou and serve immediately.