LAMB CHOPS WITH PEACH CAPRESE SALAD

PREP + COOK TIME 35 MINUTES SERVES 4

8 lamb loin chops (800g) 1½ tablespoons extra virgin olive oil 4 medium peaches (600g),

sliced thickly

250g buffalo mozzarella, torn

400g baby heirloom tomatoes, halved ½ cup loosely packed fresh small

basil leaves

1 tablespoon white wine vinegar

PISTACHIO MINT PESTO

½ cup (70g) pistachios

1½ cups loosely packed fresh

mint leaves

1 cup loosely packed fresh flat-leaf

parsley leaves

1 clove garlic, crushed

2 teaspoons finely grated lemon rind 2 teaspoons lemon juice

½ cup (125ml) extra virgin olive oil

1 Make pistachio mint pesto.

2 Combine lamb and 1 tablespoon of the oil in a medium bowl; season. Cook lamb on a lightly oiled heated grill plate for 3 minutes each side, adding peaches to the grill plate for the last 2 minutes of lamb cooking time or until lamb is cooked as desired and peaches are golden.

3 Layer peaches with mozzarella, tomato and basil; drizzle with combined vinegar and remaining oil. Serve with lamb and pistachio mint pesto.

PISTACHIO MINT PESTO Blend or process ingredients until smooth; season to taste.