Lamb chops with pesto

Recipe from: 6 February 2014
recipes healthy lamb chops

Ingredients 8
Servings 2
Time 00:10

Ingredients

  • 1
    medium-sized head of cauliflower - roughly chopped
  • 2-4
    lamb chops - depending on size
  • 1
    Tbs
    olive oil - for frying
  • vine tomatoes
  • 1
    Tbs
    butter or olive oil - for the mash
  • 1
    cup
    milk - for the mash
  • salt and freshly ground black pepper to taste
  • pesto of your choice
 

Method

00:30
 
In a medium-sized pot of boiling water, boil the cauliflower until tender, about 15 minutes.

Meanwhile, season the lamb on both sides. Add a drizzle of olive oil to a frying pan on medium-high heat and cook the lamb chops for 3-4 minutes on each side for medium, or to your preference.

Add the tomatoes to the pan along with the meat for the remaining 3-4 minutes. Remove the pan from the heat and allow the lamb chops to rest on a chopping board or plate.

To prepare the cauliflower mash, drain off excess water, mash well and add in the butter, and the milk a little at a time.

You may need more or less milk according to how you like the consistency of your mash. Season with salt and pepper and set aside.

Serve immediately with a drizzle of pesto over the lamb chops.

For quick DIY pesto:

50 g fresh basil (or rocket/watercress/coriander), rinsed and thicker stalks removed
2 Tbsp almonds or pine nuts, roughly chopped
3 Tbsp olive oil
juice of 1 lemon
1 clove garlic, chopped
1/2 tsp sugar, or more to taste

Combine the ingredients in a food processor, mix until it reaches a texture of your liking, taste to check that you have enough salt and sugar.

Can be stored in the fridge for up to a week, and leftovers can be frozen for up to 2 months.

Recipe reprinted with permission of SarahGraham. To see more recipes, click here.

 

Read more on: lamb  |  recipes  |  lchf diet
 

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