Serves: 4
Total Calories: 575

FOR THE PESTO:
1 cup loosely packed fresh basil leaves
1 clove garlic (small), crushed
1 tablespoon pine nuts
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

8 double-cut loin lamb chops, about 1 1/4 inches thick
freshly ground black pepper

TO MAKE THE PESTO: Put the basil leaves, garlic, pine nuts, and salt on a cutting board and chop very fine, or put them in a small mortar and grind with a pestle. Transfer to a small bowl and stir in the olive oil. Add the cheese and blend.

Trim the lamb chops of almost all fat. Use a small, sharp knife to cut a deep slash in the center of the meat of each chop on the side opposite the bone. Stuff each chop with about 1 teaspoon of the pesto. Season the outside of the chops with pepper. Grill over Direct Medium heat until the lamb is medium rare, about 10 minutes, turning once halfway through grilling time. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 575
Calories from Fat: 143

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
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Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella