PESTO CRUSTED LAMB CHOPS

Serves four

INGREDIENTS

2 cloves of garlic, peeled

130g basil leaves 50g flat-leaf parsley leaves 50g pine nuts, toasted

2 tbsp olive oil 100g fresh breadcrumbs 50g grated parmesan 2 French-trimmed racks of lamb

2 tbsp olive oil

2 tbsp Dijon mustard

METHOD

h Preheat the oven to 200C/180C fan/Gas 6. h In a blender add the garlic, basil, parsley and toasted pine nuts. Blend with the olive oil. Add the breadcrumbs and parmesan and blend until you have a smooth crumb. Remove from the blender and allow to dry slightly. h Gently heat the oil in a pan large enough to hold the lamb. Season the lamb and colour it on both sides gently, being careful not

to scorch.

h Remove from the pan and gently brush the lamb flesh side up with the

Dijon mustard.

h Dip the lamb into the breadcrumbs, coating

the flesh.

h Gently wrap the exposed bones with foil.

h Place on an oven tray and cook the racks for 15 minutes. Remove from the oven allow to rest for

10 minutes.

h When ready, slice either side of the bone and serve with leaves and a warm

potato salad.