Preparation / Directions:
combine basil, mint, shallots, pine nuts, and honey in a food processor process until finely blended with motor running, add oil in a thin-steady stream process until thickened transfer to a bowl and cover with a layer of the remaining olive oil chill for up to 7 days prepare a bed of coals for grilling meanwhile moisten cut surfaces of eggplant with lemon juice season with salt and allow to stand for 10 minutes pat eggplant dry with a towel or paper towels season lamb chops with salt and pepper place eggplant slices and lamb chops onto the grill grill for 10-12 minutes, turning once, until eggplant is tender, and lamb is medium rare arrange eggplant slices onto a serving platter cover with the lamb chops stir pesto and place a small dollop on top of each lamb chop serve hot
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