Directions

1. In a food processor, pulse the almonds, oil, garlic and cheese to make a paste.
2. Add the fresh herbs, seasonings and lemon juice. Pulse until puréed. Add a little more oil to thin the pesto, if necessary.
3. Preheat the barbecue.
4. Lightly oil the lamb and grill on each side until medium-rare and still pink inside.
5. Place on a heated platter, brush with pesto and cover with foil. Let sit 5 minutes.
6. Slice into chops and serve with the remaining pesto.