| | Lamb Chops with Mint Pesto: |
| 1/2 bunch | Fresh mint leaves, finely chopped |
| 1 tablespoons | Chopped pine nuts |
| 2 tbsp. | Extra virgin olive oil |
| 2 | Garlic cloves minced fine |
| 2 | Loin lamb chops 1 ½ inches thick |
| | Raita: |
| 1 | Medium cucumbers, grated |
| 1 tablespoon | Chopped fresh mint leaves |
| 1 | Medium red tomatoes, sliced |
| 1 cup | Nonfat or low fat plain yogurt |
| 1/2 teaspoon | Salt, if desired |
| 1 | Celery stalk, cut into 4 inch pieces |
Lamb Chops with Mint Pesto:
Preheat the broiler or grill. Brush 1 side of each lamb chop with a small amount of the pesto, grill under the hot broiler for 4 to 5 minutes. Turn, brush with additional pesto and grill for a further 4 to 5 minutes for medium/rare chops.
Raita:
Sprinkle cucumbers with salt and allow to sit for a few minutes. Squeese out the excess liquid and place the cucumbers in a small bowl. Stir in the yogurt. Add mint and salt to taste. Refrigerate one hour before serving.
Right before serving arrange the tomatoes and celery on a serving plate with the raita dip bowl.