Lamb Chops:

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