Yield: 4-6 Servings Cooking Time: 25 Minutes Difficulty: Easy Full Episode: Down Under Day! (Season 4)

Directions:

  1. Place the lamb chops into a large re-sealable bag. In a bowl mix oil, orange juice, garlic, ginger, salt and pepper. Pour the marinade over the lamb and seal bag. Refrigerate the marinated lamb for 1 hour.
  2. Meanwhile for the pesto combine all of the ingredients in a food processor and season with salt and pepper. Puree until smooth but still granular. Pour into a bowl cover and refrigerate until ready to use.
  3. Heat the grill or a grill pan to medium high heat.
  4. Place the marinated lamb on the preheated grill and cook on each side for 4-5 minutes.
  5. Top the lamb chops with the prepared pesto. Serve warm.

Equipment:

Measuring Cups
Measuring Spoons
Resalable Bag
Mixing Bowls
Food Processor
Full Episode: Down Under Day! (Season 4)

Ingredients

  • 2 pounds ½ Inch Thick Cut Lamb Chops, fat removed
  • 3 tablespoons Olive Oil
  • ½ cup Orange Juice
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Ginger
  • Salt and Pepper
  • Pesto:
  • ¼ cup Mint Leaves
  • 1 cup Parsley Leaves
  • 1 Lemon, juiced
  • ¼ cup Macadamia Nuts
  • ¼ cup Olive Oil
  • Salt and Pepper