Name: Pesto Stuffed Lamb Chops with Courgette Pasta
Prep time: 13 min
Cook time: 14 min
Yield: 4
Ingredients: 12 lamb rib chops, fat removed and frenched; 2 garlic cloves, crushed; 4 teaspoons pesto; Salt and pepper; 1 tablespoons olive oil for frying; For the Stuffing; 4 tablespoons basil pesto; 50g pine nuts, toasted and very roughly chopped; Pinch of salt; For the Courgette Pasta; 800 g courgettes, spiralled; 1 tablespoon olive oil; 2 cloves garlic, crushed; Sea salt and freshly ground black pepper; 6 sprigs thyme leaves; 50g toasted pine nuts; 1 tablespoon basil leaves

1. Make a slit on the side prepared chops using a sharp carving or pairing knife.

2. Mix the garlic, pesto, salt and pepper together, and rub each chop on both sides.

3. Using a teaspoon mix the stuffing ingredients together and stuff a teaspoonful in each chop. The roughly chopped pine nuts will give a surprise crunch.

4. Heat a large non-stick pan and add the oil until sizzling hot. Place the chops and cook for 3 minutes on each side or a medium or less if you like it more rare.

5. Cover with foil and set aside to rest until serving time.

For the Courgette Pasta:

1. Heat the oil and sauté the garlic.

2. Add the courgette spirals and cook for 3-5 minutes until just cooked - but not over cooked.

3. Strip the thyme leaves from their stems.

4. Season with salt and pepper; serve with lamb chops or any other alternative, and top with pine nuts and basil leaves.

Note: If you don’t have a vegetables spiraller, use a julienne peeler, or cut the courgettes into really thin slices and then cut in to long, thin strips.