With a homemade coriander and almond pesto your lamb chops will be elevated to the next level. How can you resist that!
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes
Ingredients
olive oil, to brush
800g baby washed potatoes, scrubbed, cut into 5mm thick slices
4 (1kg) Coles Lamb Forequarter Chops
2 tsp olive oil, extra
1 garlic clove, crushed
1 bunch English spinach, stems removed, leaves coarsely chopped
2 cups (240g) frozen peas
crusty bread, to serve
Coriander and almond pesto
2 cups coriander leaves
1/3 cup (55g) natural almonds, toasted
1 garlic clove, crushed
1/3 cup (25g) finely grated parmesan
Pinch chilli flakes
1/2 cup (125ml) olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the coriander and almond pesto, process coriander, almonds, garlic, parmesan and chilli flakes in a food processor until finely chopped. With the motor running, gradually add oil until combined.
Step 2
Heat a barbecue or chargrill over medium-high heat. Brush potato slices with oil. Cook potato, in batches, for 5 mins each side or until tender. Transfer to a plate. Cover with foil and keep warm. Season lamb chops. Cook for 3-4 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, heat extra oil in a large frying pan over medium heat. Add garlic. Cook, stirring, for 1 min. Add spinach and peas. Cook, stirring, for 2-3 mins or until spinach wilts and peas are heated through.
Step 4
Serve lamb chops with coriander and almond pesto, potato, spinach, peas and bread.
800g baby washed potatoes, scrubbed, cut into 5mm thick slices
4 (1kg) Coles Lamb Forequarter Chops
2 tsp olive oil, extra
1 garlic clove, crushed
1 bunch English spinach, stems removed, leaves coarsely chopped
2 cups (240g) frozen peas
crusty bread, to serve
Coriander and almond pesto
2 cups coriander leaves
1/3 cup (55g) natural almonds, toasted
1 garlic clove, crushed
1/3 cup (25g) finely grated parmesan
Pinch chilli flakes
1/2 cup (125ml) olive oil
Description
With a homemade coriander and almond pesto your lamb chops will be elevated to the next level. How can you resist that!
Method
Step 1
To make the coriander and almond pesto, process coriander, almonds, garlic, parmesan and chilli flakes in a food processor until finely chopped. With the motor running, gradually add oil until combined.
Step 2
Heat a barbecue or chargrill over medium-high heat. Brush potato slices with oil. Cook potato, in batches, for 5 mins each side or until tender. Transfer to a plate. Cover with foil and keep warm. Season lamb chops. Cook for 3-4 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, heat extra oil in a large frying pan over medium heat. Add garlic. Cook, stirring, for 1 min. Add spinach and peas. Cook, stirring, for 2-3 mins or until spinach wilts and peas are heated through.
Step 4
Serve lamb chops with coriander and almond pesto, potato, spinach, peas and bread.
