Stuffed lamb chops with mint pesto
SERVES 4 Preparation 20-30 min Marinating 3-4 hours (optional) Cooking 10-15 min
250 ml (1 c) tightly packed mint leaves
80 ml (¹⁄₃ c) fresh coriander
2 garlic cloves, chopped
60 ml (¼ c) pumpkin seeds juice and zest of 1 lemon oil
4 lamb chops, cut 4 cm thick and bones trimmed salt and pepper
1 x herb marinade (see recipe on page 27) (optional) oil (optional)
80 ml (¹⁄³ c) cooked couscous
2 each dried nectarines and dates, chopped 6 almonds, chopped
45 ml (3 T) chopped fresh coriander 1 Mint pesto Process all the ingredients in a food processor until smooth, adding enough oil to give the paste a slightly runny consistency. Set aside.
2 Chops Cut a pocket into the thick meaty side of each chop. Season the chops with salt and pepper and marinate in the herb marinade for 3-4 hours, if using.
3 Stuffing Mix all the ingredients and stuff the chops with the mixture. Use cocktail sticks to seal the pockets. Lightly score the fatty strip on each chop.
4 Braai the fatty strip of the chops first, then braai on all sides for about 10-15 minutes over medium-high heat, until brown on the outside and just cooked but still slightly pink inside. Baste with the marinade, if using, or a little oil while cooking.
5 Serve the chops with the mint pesto.