Siba Mton­gana

The TV star ... Who stole our hearts with her fam­i­lyfriendly food.

Women's Health (South Africa) - - THESE FIVE SOUTH AFRICAN WOMEN ARE DOING AMAZING T -

Pesto-Stuffed Lamb Rib Chops

SERVES 4 12 lamb rib chops, frenched 2 cloves gar­lic, crushed 20ml basil pesto Sea salt and freshly ground black pep­per 15 olive oil

For the stuff­ing 60ml basil pesto 15ml pine nuts, toasted and very roughly chopped Pinch of salt For the cour­gette “pasta” 15ml olive oil 2 cloves gar­lic, crushed 800g cour­gettes, cut us­ing a veg peeler with ridges to make pasta spi­rals 6 sprigs thyme leaves 50g pine nuts, toasted, to serve 15ml basil leaves, to serve

1. Make a slit on the fat side of the chops for the stuff­ing. Mix the gar­lic, pesto, salt and pep­per to­gether and rub onto each chop on both sides. Us­ing a tea­spoon, mix the stuff­ing in­gre­di­ents to­gether and stuff a tea­spoon­ful into the slit of each chop. 2. Heat a large non-stick pan, add the oil and wait un­til it’s siz­zling hot. Place the chops into the pan and cook for three min­utes on each side, un­til medium. Cover with foil and set aside un­til serv­ing time. 3. For the “pasta”, heat the oil and sauté the gar­lic. Add the cour­gette and cook for three min­utes un­til just cooked, tak­ing care not to over­cook. Strip the thyme leaves from their stems, add to the pan and stir. Season. Serve with the lamb chops and top with toasted pine nuts and basil leaves.

MY TA­BLE BY SIBA MTON­GANA (SELF PUB­LISHED), R494.

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