Monday, July 12, 2010

Grilled Lamb Chops

Summer has finally started in the northwest!  I'm kicking off the season with a great recipe that appeared in the spring issue of Art Culinaire.  It's a plate composed of rosemary grilled lamb chops and mint-almond pesto over a sort of ragout of chickpeas with chard and roasted grape tomatoes.  I've been waiting for a sunny day to give this recipe a try.  Here's how it turned out:

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