This week was my son Charlie’s seventeenth birthday and he requested rosemary encrusted lamb chops for his special dinner! I am not a fan of the traditional accompaniment of mint jelly so I serve my lamb with a mint pesto! It is the piece de resistance!

This is a simple preparation of lamb with olive oil, salt and pepper and fresh sprigs of rosemary. I often have my butcher separate the chops for me. Serve the mint pesto on the side. Complete the meal with a simple salad of fresh greens, mint, feta, dried cherries, toasted macadamia nuts, olive oil, juice from one lemon, a drizzle of honey and Kosher salt & freshly ground pepper. Bon Appétit!