8 Lamb chops
Char Crust® Roasted Garlic Peppercorn
Optional: Mint/arugula/parsley pesto
Heat outdoor grill to 450 degrees.
Coat lamb with Char Crust on both sides. Brush with olive oil.
Grill lamb chops for 5 to 6 minutes total until an internal temperature of 145 degrees. Flipping at 2 minute intervals. Let rest.
Add pesto on top and serve with tzatziki sauce (below).
Optional: Make the lamb chops indoors in skillet or under broiler.
Step Up Option: Mint, Arugula, Parsley Pesto
Blend the following ingredients in a food processor:
1 cup of mint
1 cup of parsley
1 cup of arugula
2 large garlic cloves
¼ cup olive oil
¼ cup parmesan cheese
2 Tablespoons of lemon juice
Salt / pepper
Step Up Option: Tzatziki Sauce (or purchase at store)
Mix in a bowl (let sit in refrigerator for at least an hour):
1 cup of whole milk greek yogurt
3 garlic cloves
½ english cucumber chopped
Pinch of salt
⅛ tsp of white pepper
5 mint leaves chopped
1 tsp of lemon juice
½ tsp olive oil