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Chilli Rocket Pesto Lamb Chops with Yoghurt
Braaied lamb chops with a zesty olive oil chilli rocket and garlic pesto that will have you licking your fingers and asking for more!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 8 mins
Ingredients
Rocket Pesto
40 g wild rocket
2 garlic cloves
1 red chilli, deseeded
¼ C (60 ml) chopped toasted walnuts
½ C (60 ml) Aegean Gold Bio Organic Extra Virgin Olive Oil
½ C (60 ml) grated Parmesan
zest and juice of 1 lemon
salt and pepper
Lamb Chops
Aegean Gold Bio Organic Extra Virgin Olive Oil for drizzling
your favourite braai spice
a kebab stick
To Serve
¾ C (180 ml) double cream yoghurt
rocket pesto (as made above)
1 Tbsp (15 ml) chopped toasted walnuts
micro herbs
salt and pepper
Method
Rocket Pesto
Place all of the ingredients for the pesto into a blender and blitz until smooth, then taste and adjust seasoning.
Lamb Chops
Drizzle the lamb chops with olive oil and season with your favourite braai spice. Skewer the lamb chops onto the kebab all the same way, so that the fat of the chops is lined up evenly. Place the lamb chops fat side down over medium high heat coals and braai for a few minutes to render and caramelise the fat. Just keep an eye on them because fat can burn quickly and move around the grill to prevent flare ups if necessary.
When the fat is crispy, remove the chops from the skewer and lay onto the braai grid; brush with a little rocket pesto and cook for around 2-3 minutes per side for a pink chop or to your desired doneness. Remove from the heat and let the chops rest for at least 5 minutes.
To Serve
Spread the yoghurt out onto a serving platter in swirls and drizzle with a little olive oil. Arrange the chops on top of the yoghurt, then brush the chops with a little pesto. Dot some more pesto around the dish. Garnish with nuts and micro herbs. Finally, season to taste and serve.
