I buy Douglas Fir branches at the Ferry Building Farmers Market on Saturdays in the fall and winter. It has lovely citrus notes and is great for roasting, grilling and makes a great pesto. I use the pesto with fish and meat. For these lamb chops have your butcher French the rack for you. It will make the chops look prettier.
Active Time: 30 minutes
¼ cup toasted pine nuts
3 cloves garlic
¼ cup Douglas Fir leaves, roughly chopped
½ cup flat leaf parsley, roughly chopped
2 tablespoons fresh orange juice
½ teaspoon salt
1 teaspoon pepper
6 tablespoons olive oil
1 rack of lamb with 8 chops, Frenched
Olive oil for the grill
Combine all ingredients except olive oil together in a food processor. Using a pulse button, or on/off turns, process the pesto until smooth. Scrape the sides down with a rubber spatula and then slowly add the olive oil while the processor is running until a smooth paste forms. Scrape the pesto into a bowl.
Cut the rack into 8 individual chops and place them in a shallow baking dish. Pour the pesto over the chops and then flip the chops over the evenly coat. Let them rest for 15 to 20 minutes at room temperature. For deeper flavor you can make the pesto one day in advance and marinate the chops overnight. Bring the chops to room temperature before grilling.
Heat a grill or grill pan to medium-high and brush lightly with olive oil. Grill the chops for 4 to 6 minutes per side for medium-rare.
Layer the chops on a serving platter and garnish with a few sprigs of Douglas Fir. Serve warm or at room temperature.