Skip the tired roasted leg of lamb and amp up this Easter (or any special occasion!) with our grilled lamb chops. Zesty ranch makes this parsley pesto totally unique, and delicious!

What you need

1 pound new potatoes, halved or quartered if large
½ pound green beans, trimmed
½ cup Tessemae’s Zesty Ranch Dressing
1 cup packed parsley leaves
¼ cup walnut pieces
1 garlic clove or 1 teaspoon Slow Roasted Garlic
coarse salt and ground pepper
8 lamb loin chops

What to do

Heat your grill to medium. Put the potatoes in a large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender when pierced with a paring knife, about 6 minutes. Add the green beans and cover. Cook until bright green, about 2 minutes. Drain the potato mixture and run under cool water.

Meanwhile, make the pesto. In a food processor combine the parsley, walnuts, garlic, and ½ teaspoon salt. Process until chopped. Drizzle in the Zesty ranch until creamy. You can either toss the potatoes and beans with the pesto, or arrange them on a platter and drizzle it over top.

Season the chops with salt and pepper. Grill until desired doneness, about 6 minutes per side for medium rare. Let rest about 5 minutes before serving, with the potatoes.

Serves 4
Makes ¾ cup Pesto