Sicilian-inspired lamb chops
A flavour-packed ready-made pesto gives lamb a sweet-sour depth – or agrodolce, as they say in Italy
- Serves2
- CourseMain meal
- Prepare5 mins
- Cook40 mins
- Total time45 mins
Ingredients
- 400g Parmentier potatoes
- 1 Essential Red Pepper, deseeded and sliced
- 364g pack Essential British Lamb Chops
- 3 tbsp Belazu Angela Hartnett’s Sicilian Inspired Pesto, plus extra to serve
- Flat leaf parsley (optional)
- Steamed green beans or green salad, to serve (optional)
Method
Preheat the oven to 220°C, gas mark 7. Spread the potatoes on a large baking tray and roast for 10 minutes. Add the sliced pepper and roast for a further 20 minutes, tossing the vegetables halfway through the cooking time. Meanwhile, season the lamb chops and arrange on a separate baking tray. Brush all over with the pesto.
When the potatoes are ready, turn off the oven and heat the grill to high (about 270°C); arrange a rack on the highest shelf. Move the vegetables to the lowest shelf to keep warm. Grill the lamb chops for 4 minutes on each side, ensuring all surfaces are thoroughly cooked and nicely browned.
Drizzle the lamb chops and vegetables with extra pesto and scatter with flat leaf parsley leaves, if liked. This goes well with steamed green beans or a well-dressed green salad.
Cook’s tip
Leftovers
Sicilian inspired pesto
This combination of tomatoes, onions, saffron, capers and raisins is a savvy shortcut to instant fl avour. Spread on fish before grilling, toss through grain salads or add a dollop to a simple cheese sandwich
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,869kJ/ 688kcals |
|---|---|
Fat | 43g |
Saturated Fat | 16g |
Carbohydrates | 48g |
Sugars | 9.9g |
Fibre | 7g |
Protein | 23g |
Salt | 0.7g |