Lamb chops with pesto

Sarah Graham
2 servings Preparation: 10 mins, Cooking: 30 mins By Food24
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Tap for method

Ingredients (8)

1 cauliflower — medium head, chopped
2-4 lamb — chops
1 Tbs olive oil — for frying
vine tomatoes
1 Tbs butter — or olive oil
1 cup milk — for the mash
salt and freshly ground black pepper — to taste
pesto
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Method:

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.

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