preheat your grill to 400 degrees.

prepare the parmesan mint pesto:

• In a mini food processor, (or finely chop on a cutting board): the mint, garlic, untoasted pine nuts, parmesan, and a pinch of salt. 
• Slowly add the olive oil to the moving food processor, (or mix in a small bowl if doing by hand).  
• It should be thick and chunky like a paste, not drippy with olive oil. Set aside until your lamb chops and peaches are grilled.

prepare the lamb chops:

• Make the seasoned mint salt rub: mix salt, black pepper, mint leaves, and lemon zest in a mini food processor (or chop finely on board). Rub the lamb chops generously with the seasoned mint salt rub on both sides.

prepare the grilled peaches:

• Wash and cut peaches in half, remove pits and place in a bowl. Sprinkle with salt, pepper, and a drizzle of olive oil.

grill the lamb chops and peaches:

• Place the lamb chops and peaches (cut side down) on the grill, and close the lid for 4-5 minutes.
• Carefully open the grill, and flip over the lamb chops and cook another 4-5 minutes until golden brown.
• Check the peaches, and remove from grill once they have nice grill marks to a platter. 
• Serve grilled lamb chops and grilled peaches arranged on a platter with parmesan mint pesto over each lamb chop.
• Garnish with extra mint. Serve with cool drinks and a salad.