Ingredients
11 total- 8 lamb chops
- 4 tbsp of red pesto
- 1 lemon, juiced
- 800 g of baby new potatoes
- 2 tbsp of white wine vinegar
- 1 tbsp of honey
- 1 cucumber, cut into half moons
- 1 red onion
- 1 tbsp of dijon mustard
- 10 g of unsalted butter
- 1 small bunch of flat leaf parsley, roughly chopped
Method
6 stepsStep 1
In a bowl add the lamb chops, pesto, the juice of half the lemon and a pinch of salt. Stir to combine and leave to marinate in the fridge for at least 30 mins while you prepare the rest.
Step 2
Add the potatoes to a pan of salted water and boil for 8-10 mins or until just tender. Drain and leave to steam dry while you make the salad.
Step 3
In a bowl, whisk together the white wine vinegar, honey and a pinch of salt. Add the cucumber moons and sliced red onion, toss together and leave to pickle while you cook the lamb.
Step 4
Put a griddle pan over a high heat and add the chops. Cook for 2 mins on both sides or until just pink in the middle and charred on the outside. Leave on a plate covered with foil to rest for 5 mins.
Step 5
Add the potatoes to a bowl with the mustard, butter, remaining lemon juice and some seasoning and lightly crush.
Step 6
Toss half the parsley through the cucumber salad, and serve with the chops, crushed potatoes and extra parsley if you like.