By Rivka Friedman
Four 10‐ or 12‐ounce lamb shoulder chops, roughly ½ inch thick
Kosher salt and freshly cracked black pepper
¼ cup extra‐virgin olive oil
½ cup herbs (suggestion: mint, parsley, and basil)
2 cloves garlic
Juice and zest of half a lemon
Pat chops dry with paper towel. Preheat grill pan over medium‐high heat, or light grill. When pan or coals are quite hot, place shoulder chops on grill or pan and cook, undisturbed, until seared, about 4 minutes per side. To check for doneness, slide a sharp knife into thickest section of steaks; they should be slightly less done than you like them. If you need to check a second time, make a second incision elsewhere on the steak.
When steaks are done, remove from heat to plate or cutting board, tent with foil, and allow to rest while you make the pesto:
In a blender, mix herbs, garlic, lemon juice and zest, and olive oil until smooth and uniform. Add salt and pepper to taste.
When steaks have rested 5 minutes, plate, top with a generous spoonful of the pesto, and serve.