Pesto Stuffed Lamb Chops with Courgette Pasta

  • Preparation Time13 mins
  • Cooking Time14 mins
  • Serves4
  • DifficultyEasy
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.

Pesto Stuffed Lamb Chops with Courgette Pasta

Other recipes with lamb

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+