Grilled Rosemary and Lavender Lamb pops with Mint and Basil Pistachio Yogurt Pesto

Ingredients

• 2 racks of lamb
• 1 tbsp Rosemary chopped
• 1 tbsp Lavender  chopped
• 1 tsp Garlic chopped
• 3 tbsp Soy
• ½ cup Greek Strained Yogurt
• ½ cup Shelled Pistachios
• 1 cup Basil leaves
• 1 cup Mint leaves
• ½ meyer lemon juiced
• ¼ cup plus 2 tbsp Grape seed Oil
• Salt and Pepper to taste

Preparation　

For the lamb

Slice into individual lamb pops season with salt and pepper, rosemary, lavender, garlic , soy and 2 tbsp grape seed oil. Marinade for at least 2 hours or overnight.

For the pesto

Combine pistachios, basil, mint, lemon, salt and pepper. Slowly add grape seed oil to emulsify. Then finish with the yogurt.

Grill the lamb pops on a medium hot grill about 4 minutes per side(depending on the size). Serve lamb with pesto on top.