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- For the mint pesto:
- 2 cup fresh mint leaves
- 1 cup flat leaf leaf parsley
- 1 small clove garlic
- 1/4 cup toasted slivered almonds
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- For the lamb chops:
- 4 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh mint
- 2 teaspoons lemon zest
- 3 Tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 2 frenched racks of lamb, excess fat removed and cut into individual chops
- For the beets and figs:
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 4 medium golden beets, peeled and cut into 3/4 inch wedges
- 14 black mission figs, cut in half
- Mint leaves (for garnish)
View Full Recipe at Southern Boy Dishes
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