How To Make Lamb chops with chilli & Ligurian broad bean pesto
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Serves:
Ingredients
- 8 lamb chops
- 2 red chilies, deseeded and finely chopped
- 2 cups Ligurian broad beans, blanched and peeled
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- Salt and black pepper to taste
Instructions
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Preheat a grill or grill pan over high heat.
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In a food processor, combine the chilies, broad beans, basil, Parmesan cheese, garlic, pine nuts, olive oil, salt, and pepper. Pulse until smooth.
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Grill the lamb chops for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness.
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Remove the lamb chops from the grill and let them rest for a few minutes.
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Serve the lamb chops with the Ligurian broad bean pesto on the side.
Nutrition
- Calories : 380kcal
- Total Fat : 21g
- Saturated Fat : 7g
- Cholesterol : 95mg
- Sodium : 180mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 36g
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