Ingredients

• 2 cups arugula, trimmed
• 1/2 cup smoked almonds, 2 palmfuls
• 1 shallot, chopped
• 1/2 cup extra-virgin-olive oil, plus some for drizzling
• 8 lamb chops
• Grill seasoning or coarse salt and pepper
• 1 cup prepared mint jelly, available on condiment aisle

Instructions

1. Preheat grill pan over high heat.
2. Combine arugula, almonds and shallot in food processor. Pulse-grind mixture. Turn processor on and stream in extra-virgin olive oil. Transfer mixture to a small bowl.
3. Drizzle chops with extra-virgin olive oil. Season with grill seasoning or salt and pepper and grill 3 minutes on each side. Transfer chops to a platter and serve with dipping sauce and mint jelly.