Charcoal-grilled lamb chops seasoned with salt, topped with a chunk mint pistachio pesto, served alongside blistered shishito peppers. A simple yet flavorful dish perfect for summer grilling.
1: Salt the lamb chops and prepare the grill with Kingsford charcoal.
2: Grill the lamb chops for a few minutes per side until cooked to your liking.
3: Toast the pistachios and make a mint pesto using lemon and olive oil, keeping it chunky.
4: Toss shishito peppers on the grill until they blister.
5: To serve, place pesto on the bottom of the plate, top with lamb chops, sprinkle with flaky sea salt, and add blistered peppers on the side.
