Pan-Grilled Lamb with Walnut-Mint Pesto
['4 (9- to 10-ounce; round-bone) lamb shoulder chops', '2 tablespoons olive oil', '4 large fresh rosemary sprigs', '4 garlic cloves, peeled, crushed', '1 cup fresh Italian parsley', '1 cup fresh mint leaves', '1/2 cup walnuts, lightly toasted', '1/3 cup olive oil', '1/2 small garlic clove, peeled', '2 1/4 teaspoons fresh lemon juice']
Combine all ingredients in large bowl; turn lamb to coat with oil. Let stand at room temperature 1 hour. DO AHEAD Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before cooking.
Blend first 5 ingredients in processor to coarse puree, occasionally scraping down sides of processor. Mix in lemon juice. Season with salt and pepper. Transfer to bowl. DO AHEAD Can be made 1 day ahead. Cover; chill.
Heat large griddle or large skillet over high heat. Add lamb chops with rosemary-garlic mixture. Cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates; top with pesto.
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