Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Ingredients

• 0.3 cup almonds sliced (2-ounce package)
• 1 cup flat-leaf parsley tops 
• 1 large clove garlic 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 2 racks baby lamb cut into chops)
• 0.3 cup olive oil extra-virgin
• 1 tablespoon red wine vinegar 
• 6 servings salt and pepper 
• 0.3 cup to 8 sprigs fresh

Equipment

• food processor
• bowl
• frying pan
• grill
• spatula
• grill pan

Directions

1. Preheat grill pan or large heavy skillet over medium high to high heat.
2. In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander and pulse until mixture is finely chopped.
3. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings.
4. Transfer to a small bowl using a rubber spatula.
5. Drizzle chops with extra virgin olive oil, season with salt and pepper and grill for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.