Ingredients

• 4 (9- to 10-ounce; round-bone) lamb shoulder chops
• 2 tablespoons olive oil
• 4 large fresh rosemary sprigs
• 4 garlic cloves, peeled, crushed
• 1 cup fresh Italian parsley
• 1 cup fresh mint leaves
• 1/2 cup walnuts, lightly toasted
• 1/3 cup olive oil
• 1/2 small garlic clove, peeled
• 2 1/4 teaspoons fresh lemon juice

Instructions

1. Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
2. For pesto: Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.
3. Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
4. Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.