The product you purchase and timing in your process are critical to success in searing mouth-watering lamb loin chops with fresh mint-pistachio pesto. Here are a few tips to keep in mindPurchase great lamb chops. Your local butcher is an expert in recommending great cuts of meat – this individual should be your best friend. If you don’t have access to a butcher, keep in mind three things: thickness, color, and marbling. Lamb chops should be no thinner than 1 inch, and ideally between 1-1/2 and 2 inches thick. The chops should be pink. The darker the shading towards red indicates an older, less flavorful cut of meat. There should be a good deal of marbling in the lamb. This fat between the muscle fibers amplifies and carries flavor throughout the chop.Start with the end in mind. Work your way backwards through the recipe so your timing is perfect. Example: The recipe requires 5 minutes of resting the meat before serving, 6-10 minutes for grilling, 1 hour of marinating and 15 minutes to prep. That’s 90 minutes. Only 20-25 minutes is active prep and grilling time. So, use the inactive time wisely. During the marinating time, dry roast the pistachios, prepare the pesto, uncork and drink the wine. During the time allocated to resting the grilled lamb chops, prepare serving plates and drink wine. After serving the loin chops and pesto, drink wine.This is a low-maintenance recipe. Let your grill do the work! Sear the chops over medium high, direct heat, with an uncovered grill lid, and only touch the chops three times. First touch: Place the seasoned chops on the grill grates. Second touch: Turn over halfway through grilling (3-4 minutes per side for medium rare, 4-6 minutes per side for medium). Third touch: Remove the chops from the grill and place under a tin foil tent to rest. No other poking, prodding, flipping or managing of the meat is required.