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Lamb chops chilli with bean pesto

Lamb chops chilli with bean pesto

The Lamb chops chilly with bean pesto here is called Salsa Marrow and comes from Liguria, Italy. It is very much preferred here in crostini, but we make this lamb chops as a puree by adding a little water. I like the chilli here, a little spicy with chili but you can skip it if you want.


how cook lamb chops

GOOD TO KNOW fiber- 1 of 5-a-day •gluten free PER SERVING- 681 kcals •fat- 58g •saturates- 19g •carbs- 5g •sugars- 1g •fiber- 6g •protein- 31g •salt- 1.3g
👨 SERVES- 6        🕐PREP- 40 mins    🍳COOK- 20 mins

Ingredient for lamb chops

  • 12 mutton chops (bones well scraped)
  • 3 tablespoons of olive oil
  • Lemon,1/2 juice, plus wedges to serve
  • 6 teaspoons of red chili flakes (use less if you like less spicy)

Ingredient For the pesto

  • 400g (podded weight, about 1.4kg unpodded) broad beans
  • 2 garlic cloves, chopped
  • 8 mint sprigs, leaves picked and torn, plus extra to serve
  • 8 anchovy fillets, chopped
  • 1/2 small fennel bulb 
  • 120-150ml extra virgin olive oil,
  • 2 tbsp pecorino, grated
  • 1/2 lemon, juiced or to taste

marinade for lamb chops

  • Put the chops in a large bowl with the olive oil, lemon juice, chilli and some black pepper. Turn them with your hands, cover and put in the fridge to marinate for a few hours.

pesto how to make

  • Shell the broad beans and cook them in boiling water for 2-3 mins until tender. Drain and rinse in cold water. Slip each bean out of its skin, put them in the bowl of a food processor and add the garlic, mint and anchovy fillets. Remove any fronds from the fennel and set them aside with the tips.
  • Take off any coarse outer layer, split the fennel in half and remove the hard core from each piece. Discard these. Chop the flesh and the reserved fennel trimmings. Heat 2 tbsp of the oil in a small frying pan and fry the fennel flesh gently for 10 mins until soft.
  • Tip the fennel into the food processor along with the cheese and a little seasoning. Blitz to a purée while pouring in 120ml of the olive oil. Taste and add the lemon juice. You might find you want a bit more olive oil as well, or a little water to produce a thinner consistency. Remember to season again if you add water. Scrape the purée into a bowl and keep covered in the fridge until you’re ready to serve, but let it come to room temperature before you cook the lamb chops. 

lamb chops on grill

  • Take the lamb chops out of the fridge and bring to room temperature. Heat a griddle pan over a high heat. Lift the chops out of the marinade and, when the pan is really hot, cook until well coloured on each side, seasoning as you go. Press the meaty bit down so that they get good griddle marks. The lamb chops should be pink in the middle when you serve them – they only take 1/2 mins on each side as they’re so small. Do this in batches if you need to.
  • Serve the lamb chops on top of the purée with some mint scattered over, any reserved fennel fonds, a drizzle of extra virgin olive oil and some lemon wedges on the side and enjoy with family.


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