Grilled Lamb Chops with Pesto

As we bid farewell to April and welcome the warmer weather, indulge in this Pesto Lamb Chops recipe with Skull and Mortar in "Flavors of the Fire" using the AutoIgnite. Featuring succulent lamb chops seasoned with SPG rub and generously coated with a vibrant homemade pesto sauce made with mint, rosemary, spinach, mixed nuts, garlic, thyme, and a drizzle of olive oil.

Instructions

1. 01

   Season lamb with SPG seasoning on both sides.

2.  

3. 03

   Heat Grill to 600F.

4.  

5. 03

   Spread Pesto on both sides of the lamb chop.

6.  

7. 04

   Cook lamb chop directly on the grill grates, flipping every 4 minutes until there is an internal temperature of 140F.

8.  

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