Stuffed lamb chops with mint pesto

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SERVES 4 Prepa­ra­tion 20-30 min Mar­i­nat­ing 3-4 hours (op­tional) Cook­ing 10-15 min

MINT PESTO

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

CHOPS

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)

STUFF­ING

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.

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