Broccoli pesto lamb chops
These brilliant broccoli pesto lamb chops are a feast the whole family can enjoy. Made with a herby homemade pesto with garlic and lemon lamb chops, it’s a hearty dinner full of flavour.
Ingredients
Method
Ingredients
- 2 lemons
- 4 cloves garlic, minced
- 1 Tbsp dried oregano
- 4 lamb shoulder chops, room temperature
- 2 broccoli
- ⅓ cup freshly grated parmesan
- 1 ½ cups packed basil leaves + an extra handful for serving
- ⅓ cup coarse breadcrumbs
Method
- In a large bowl combine the zest and juice of one lemon with two garlic cloves, oregano, a generous drizzle of olive oil, salt and pepper. Add the lamb shoulder, toss to combine, cover and allow the lamb to marinate for 30 minutes at room temperature or alternatively in the fridge for a minimum of 2 hours.
- Bring a large pot of salted water to a boil over high heat. Cut the broccoli into florets and peel and finely dice the broccoli stalk. Add the broccoli into the pot of salted water and cook for 5 minutes or until tender. Plunge the broccoli in cold water to cool, then drain.
- Combine the cooked broccoli, parmesan, one and a half cups of basil leaves, the juice and zest of the remaining lemon, the remaining garlic cloves, breadcrumbs and a generous drizzle of olive oil in a food processor. Process until well combined and the broccoli is finely chopped. Season to taste.
- Heat a large frying pan or skillet to medium-high heat. Cook the lamb chops for 3-4 minutes on each side or until cooked to your liking, then remove from the heat and allow to rest for 5 minutes.
- Spread the broccoli pesto onto a serving platter or plate, top with the lamb chops and garnish with the remaining basil leaves.
Chef's tips
Crispy roast potatoes and grilled spring vegetables are a great side dish to go with these broccoli pesto lamb chops.
Level up your pesto and add some crunch by toasting the breadcrumbs before blending.