Olive Magazine

Lamb chops with pesto borlotti beans

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

Griddled lamb chops are served with warm borlotti beans and basil pesto for a delicious midweek dinner that’s ready in only 15 minutes

Nutrition:
NutrientUnit
kcal491
fat21.5g
carbs20.1g
fibre5.4g
protein55.3g
salt1.07g
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Try these lamb chops then check out our lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry. Try making your own pesto for these lamb chops with our homemade pesto recipe.

Ingredients

  • 4 lamb chops, trimmed of fat
  • olive oil
  • 1 × 400g tin borlotti beans, drained and rinsed
  • 2 tbsp pesto

Method

  • STEP 1

    Heat a griddle pan or heavy frying pan. Brush the chops with 1 tsp olive oil and season. Griddle for 2 minutes each side then rest for 5 minutes under foil. Heat the beans in small saucepan with 1 tbsp of the pesto tossed through. Serve the chops with the beans and the remaining pesto spooned over.

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