Name: Lamb chops with sun-dried tomato pesto
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 lamb chump chops (660g); 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) dry white wine; 2 clove garlic, crushed; 1 cup (150g) drained sun-dried tomatoes; 1/2 cup (125ml) olive oil; 1/2 cup (80g) pine nuts, roasted; 1/3 cup (25g) grated parmesan cheese; 2 tablespoon lemon juice; 2 clove garlic, crushed

Ingredients

6 lamb chump chops (660g)

1/2 cup (125ml) lemon juice

1/2 cup (125ml) dry white wine

2 clove garlic, crushed

1 cup (150g) drained sun-dried tomatoes

1/2 cup (125ml) olive oil

1/2 cup (80g) pine nuts, roasted

1/3 cup (25g) grated parmesan cheese

2 tablespoon lemon juice

2 clove garlic, crushed

Method

1.Trim fat from lamb. Place lamb in shallow dish; pour over combined juice, wine and garlic. Cover; refrigerate 3 hours or overnight.

2.Drain lamb; discard marinade.

3.Cook lamb on heated oiled barbecue (or grill or grill pan), uncovered, until browned and cooked as desired.

4.Meanwhile, make sun-dried tomato pesto. Blend or process ingredients until combined.

5.Serve lamb with pesto.

Women's Weekly Food

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Ingredients

Method

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