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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.