The Australian Women’s Weekly Food Magazine
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.