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