These Aussie chops have some zingy Asian flavor influences with the mustard, mint and chili-garlic sauce. Serve them over steamed rice or with grilled red potatoes and asparagus.
Portion size: 2 chops
Alternate cuts: Lamb rack
Lamb and marinade:
1 Australian lamb rack each, cut into individual chops
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons of honey
3 tablespoons finely chopped, fresh mint leaves
2 tablespoons prepared chili-garlic sauce
1 cup fresh mint leaves
¼ cup shelled, roasted pistachios
1 clove of garlic
1/3 cup extra-virgin olive oil
Salt and pepper to taste
For the marinade: In a large bowl or zip-top bag, mix the mayonnaise, mustard, honey, mint, and chili-garlic sauce together. Add the chops and marinate for 24 hours, refrigerated.
For the mint-pistachio pesto: In a food processor, combine the mint, garlic and pistachios and pulse until coarsely chopped. Add the oil with the motor running and process until fully incorporated and smooth. Season with salt and pepper. Set aside.
To cook: Preheat a grill to MEDIUM-HIGH heat. Remove the chops from the marinade and grill them to the desired doneness, about 4 minutes each side for medium. Remove them from the heat and let them rest for 5 minutes before serving with the pesto.