1 tablespoon chopped garlic
1/4 cup low-sodium soy sauce
1/4 cup olive oil
1 tablespoons cracked black pepper
24 lamb chops, frenched and trimmed
1 bunch Italian flat leaf parsley
1 bunch mint
1/4 cup sliced almonds, toasted
1/4 cup water
1/4 cup white balsamic vinegar
½ cup olive oil
Salt and pepper to taste
In a medium bowl, whisk together garlic, soy sauce, olive oil, and pepper. Place lamb chops in a large shallow baking dish or zip lock bag and pour over garlic soy mixture. Cover and let marinate, refrigerated, for 1 hour or up to overnight.
Place parsley, mint, almonds, water and vinegar in a blender. Puree until combined then slowly add olive oil until completely emulsified. Salt and pepper to taste and set aside in a bowl to serve with the lamb.
To prepare lamb, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess, season with salt and pepper and place on grill. Rotate lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops over and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with parsley mint pesto dipping sauce.