Ask your butcher for frenched lamb chops (with the meat scraped off the long bones). Freeze any leftover pesto in an airtight container for up to six months; thaw and use as an instant flavour booster in pastas or sandwiches.
- Prep time 15 minutes
- Total time 15 minutes
- Portion size 4 servings
Ingredients
Grilled Vegetables and Lamb:
Mint-Almond Pesto:
Method
Grilled Vegetables and Lamb: Place fennel and red onion on greased grill over medium-high heat; close lid and grill, turning once, until softened and charred, about 10 minutes. Remove to bowl; toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper. While vegetables are grilling, rub lamb all over with remaining oil, salt, pepper and oregano. Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted in thickest part reads 145°F (63°C) for medium-rare, about 8 minutes.Mint-Almond Pesto: In food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper; pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl; stir in lemon juice.
To finish: Top lamb chops with pesto and serve with vegetables.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 479 mg
- Sugars 6 g
- Protein 26 g
- Calories 404.0
- Total fat 28 g
- Potassium 758 mg
- Cholesterol 61 mg
- Saturated fat 10 g
- Total carbohydrate 12 g
%RDI
- Iron 22.0
- Folate 21.0
- Calcium 10.0
- Vitamin A 6.0
- Vitamin C 23.0
