Publications
Serves 4
Preparation time: 5 minutes
Cooking time: no more than 16 minutes
• 8 lamb rib chops (2 per serving)
• 15 ml olive oil
• 5 ml crushed coriander
• 30 ml fresh lemon juice
• a handful fresh mint leaves
• 15 ml red wine vinegar
• 1 red chilli, finely chopped (optional)
• 45 ml good quality fresh basil pesto (we love Pesto Princess)
1 Mix the lamb chops with the olive oil, coriander and lemon and set aside for a few minutes while you doctor the sauce.
2 Chop the mint finely. Along with the vinegar and chilli, mix the mint into the pesto then decide if it needs an extra dash of oil or even water so that the texture is more like a sauce than a paste.
3 Fry the chops over moderate coals for about 5–8 minutes on each side until just pink and juicy. Season to taste with salt and black pepper. You can also use a thick-based pan to fry the chops until golden-brown. Drizzle with the sauce and serve with potato salad.
