FOR PESTO

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2 cloves garlic, minced

1 teaspoon coarse salt, divided

¾ cup olive oil, divided

¼ cup mint leaves, washed and dried

¼ cup crumbled feta cheese

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FOR LAMB

¼ cup olive oil (unless sous vide'ing first)

¼ teaspoon freshly ground black pepper

¼ teaspoon coarse salt

¼ teaspoon ground rosemary

4 Australian lamb chops

⅓ cup crushed salt and vinegar potato chips, for garnish

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1. For mint pesto with feta cheese:

2. Place garlic, ½ teaspoon salt, and ¼ cup olive oil into a blender or food processor. Blend to a paste.

3. Gradually add mint leaves and pulse until emulsified. Gradually add remaining oil.

4. Adjust seasoning with remaining salt, as needed. Refrigerate until ready to use. Mix in feta just before serving.

5. For lamb chops:

6. Combine olive oil, pepper, rosemary, and salt in shallow dish large enough to place the lamb chops in a single layer. Coat both sides of chops with oil. If doing sous vide, just sprinkle the seasonings without oil before sealing.

7. Grill lamb chops, uncovered, over medium heat for 10-15 minutes, turning once, or until desired doneness.

8. If doing sous vide, after 45 min-1 hour at 150, just sear them in a really hot pan with some avocado oil 30 second on each side.

9. To serve:

10. Spread 1 tablespoon pesto on each lamb chop. Sprinkle crushed potato chips evenly over each grilled lamb chop.

11. Refrigerate remaining pesto in sealed container.