Recipe for Irish Lamb Chop with Mint/Parsley Pesto

In a pot of boiling water, blanch the small peas and wild asparagus for 1 minute before cooling them in ice water.

Season with half a lemon juice, olive oil, and sea salt.

For the mint/parlsey pesto, place the mint and parsley leaves, the sea salt, and the 2 cloves of garlic in a mortar.

Using a mortar and pestle, crush the leaves and garlic until a puree is obtained. Then add the red wine vinegar and, finally, the olive oil.

Light the barbecue early enough to have a nice white ash, and heat the grill to a high temperature.

Add a small piece of wood to create white smoke. Place the lamb chops on the hot grill and grill on each side for 2 minutes, ensuring that the smoke is in contact with the meat.

Finally, let rest for 5 minutes and cover the chops with pesto.