Lamb Chops with Almond Pesto Recipe
Ingredients
| Olive oil | 1 Teaspoon (Leveled) | |
| 12 lamb chops, French trimmed | ||
| Basil bunch leaves | 4 (FOR THE PESTO) | |
| Pine nuts | 1 Tablespoon, toasted (FOR THE PESTO) | |
| Ground almonds | 100 Gram (FOR THE PESTO) | |
| 175m extra virgin olive oil | ||
| Garlic | 1 Clove (5gm) (FOR THE PESTO) | |
| Finely grated zest and juice of 2 lemons | ||
| Red onion | 1 , finely chopped (FOR THE SALAD) | |
| Bulgur wheat | 250 Gram, cooked (FOR THE SALAD) | |
| Pepper red | 1 To taste, finely chopped (FOR THE SALAD) | |
| 1 cucumber, deseeded & finely diced | ||
| Olive oil | 125 Milliliter (FOR THE SALAD) | |
Directions
MAKING
1. Rub chops with oil and season both sides generously.
2. With a blender, prepare a mixture of basil leaves with ground almonds, pine nuts and garlic.
3. Slowly add oil as drops amidst blending to prepare a thick paste.
4. Take a bowl, add grated lemon zest, lemon juice, red onion, bulgur wheat, red pepper, deseeded & finely chopped, cucumber, deseeded & finely diced and olive oil and season generously with salt and pepper.
5. Take a griddle, heat to smoking, add chops and cook for about 8 to 10 min, turning halfway through or till meat turns pale pink.
SERVING
5. Spoon pesto over salad and top with chops. Serve immediately.
1. Rub chops with oil and season both sides generously.
2. With a blender, prepare a mixture of basil leaves with ground almonds, pine nuts and garlic.
3. Slowly add oil as drops amidst blending to prepare a thick paste.
4. Take a bowl, add grated lemon zest, lemon juice, red onion, bulgur wheat, red pepper, deseeded & finely chopped, cucumber, deseeded & finely diced and olive oil and season generously with salt and pepper.
5. Take a griddle, heat to smoking, add chops and cook for about 8 to 10 min, turning halfway through or till meat turns pale pink.
SERVING
5. Spoon pesto over salad and top with chops. Serve immediately.
Chef
