Lamb chops with dill pesto

Place the lamb chops in a bowl and sprinkle with the vinegar. Let them marinate in the refrigerator for at least 30 minutes, turning occasionally. Allow to reach room temperature in time. Roast the pine nuts in a dry frying pan golden brown and transfer them to a food processor or a high bowl for the hand blender. Grind them with the dill, pine nuts, cheese and garlic. Gradually pour the oil and grind until a smooth sauce is formed. Add salt and pepper to taste. Keep the pesto covered in the refrigerator.

Brush the lamb chops with oil and place them on a greased rack over hot fire. Grill them brown in almost 4 minutes per side and almost done. Sprinkle with salt and pepper to taste and serve with the dill pesto.