Lamb chops with almond pesto


For the pesto
For the lamb chops
For the bulgar salad
  • 3 lemons, juice and zest

  • 1 red onion, peeled, finely chopped

  • 250g/9oz bulgar wheat, cooked according to packet instructions

  • 1 red pepper, seeds removed, finely chopped

  • 1 cucumber, seeds scooped out, finely diced

  • 125ml/4½fl oz olive oil

  • salt and freshly ground black pepper

Preparation method

  1. For the pesto, blend the basil leaves, pine nuts, ground almonds and garlic in a food processor until smooth. With the motor running, slowly pour the oil into the food processor until the mixture forms a thick paste.

  2. For the lamb chops, using your hands, rub the oil onto the lamb chops. Heat a griddle pan until hot and fry the lamb chops for 2-3 minutes on each side (for medium) or until cooked to your liking.

  3. For the bulgar salad, mix all of the salad ingredients together in a bowl.

  4. To serve, spoon the salad onto each of 4 serving plate, top with a lamb chop and spoon over the almond pesto.

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