Charcoal-grilled lamb chops paired with a chunky mint pistachio pesto and blistered shishito peppers. The lamb is simply salted and grilled for a smoky flavor, while the pesto includes toasted pistachios, lemon, and olive oil.
1: Salt the lamb chops.
2: Grill the lamb chops for a few minutes per side.
3: Toast the pistachios and make a mint pesto with lemon and olive oil, keeping it chunky.
4: Toss the shishito peppers on the grill until they blister.
5: Plate the pesto on the bottom, lamb on top, sprinkle with flaky sea salt, and add shishitos on the side.
