00:00I'm John Barker, the award-winning pitmaster of Skull & Mortar and Beach Bum BBQ, and today
00:05we're going to make mint pesto lamb chops. Let's go. Guys, we're going to start with our pesto
00:11sauce. Pesto sauce is super easy. We're going to drop three cloves of garlic. Then we're going to
00:16drop what would roughly equate to about two tablespoons of chopped up thyme. Then we're
00:21going to get some rosemary, and we're just going to kind of pluck those right off the stem. Drop
00:27that down in there. We want to get about one-fourth of ... I'm sorry, not one-fourth. We want
00:32to
00:32get about one or two tablespoons of the thyme in there as well. Then we're going to take
00:37some fresh mint leaves. We're just going to drop those down inside of there. Again, you
00:43want to keep it to about what would roughly equate to about two tablespoons chopped. Now we're
00:48going to add some fresh spinach. The fresh spinach isn't going to do much flavor-wise, but it
00:52is just going to act as a nice filler. Then finally, you want to get about a quarter of
00:56a cup of mixed nuts. We're going to drop those down inside there too. Optionally, you can
01:03throw some Parmesan cheese in here if you want to. A lot of pesto sauces are going to have
01:08those dairy products. Now we're going to take our dry goods, and we're just going to pulse
01:11those down. That's really all about ... That's about all the pulsing you got to do there.
01:18You just kind of want to get them chopped up a little bit. Then we're going to take about
01:22one-fourth of a cup of olive oil and just drizzle that over the top. The olive oil is obviously
01:29the liquid, the fattiness here to this pesto sauce that really is going to make it pop.
01:34The better olive oil you use with all these fresh aromatics, the better pesto sauce. Now,
01:43we're just going to obliterate the crap out of this. Now, I'm going to add a little bit
01:52of salt and pepper rub to this. You can use any SPG rub you want, but that's going to help
01:57make those flavors pop a little harder. That's exactly what we're looking for. You just want
02:02this to be a nice, well-balanced, well-blended pesto sauce. Now, we're going to take our chops
02:11here. We're just going to go over this. You can also do this with the chops that are still
02:16part of a rack. You just have to separate them at the bone. These are some big boy full-size
02:21shoulder chops here. We're just going to give it a decent little coating of SPG rub. Now
02:31is where the magic pops in. We're going to take our pesto sauce. It smells amazing.
02:42And we're just going to dollop it on and spread it out.
02:54And now, you do this to your liking. You can do as little or as much as you want. Obviously,
03:00the more you spread it out or the more you put on there, the more of those flavors you're going
03:05to
03:05get into that meat. But this, this step is totally up to you. Then we're going to flip them over.
03:19And we're going to repeat the same process on the other side.
03:23Guys, and that's all we do. We have our auto-ignite set at 600 degrees. We're going to go
03:28out here and just blast these real quick. Should take about three or so minutes per side. Now,
03:33we're looking for an internal temperature of about 140 to 145 on these.
03:40You can hear that sizzling on the grill. That's exactly what we're looking for. Now,
03:44we want to slam this lid down and we want to give this about three, four minutes.
03:50All right. These have been on for about three minutes. So we're going to go ahead and flip them.
03:58You're going to lose some pesto. It is what it is. We're going to slam the lid down on these
04:02and go
04:02for about another three, four minutes, and then we'll be back. All right. Now we're going to check
04:06our internal temperature here. See where we're at. What about 121?
04:18All right. We're going to go ahead and flip it and we're going to do four more minutes on the
04:21other
04:21side. All right. We're going to check the temperature again. As you can see, we've thrown a little extra
04:26pesto on there because I got a little while to knocked a bunch of it off. Okay. So we're still
04:32about 20 degrees off of where I want to be. So I'm going to give it one more flip. This
04:37should be
04:37the final flip. Our lamb with pesto sauce is complete. Now a real quick rundown of what we did.
04:52We made a pesto sauce. We hit it with this SPG rub. We hit it with some pesto sauce. We
04:57threw it on
04:58the smoker at 600 degrees. We pulled it off when it hit an internal temperature of 145 and this is
05:03what we're left with. Delicious pesto lamb chops. Let me get a taste of these here.
05:23Absolutely killer guys. You will not have a better lamb chop than we just had
05:27right there. I'm John Barker. You can find me at Skull and Mortar Everywhere. I'll see you guys soon with
05:34a
05:34brand new recipe.
