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Red Pesto Lamb Chops with Crushed Potatoes and Cucumber Salad

Red Pesto Lamb Chops with Crushed Potatoes and Cucumber Salad

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Prep time:

Cook time:

Serves: 4

Ocado Own Range lamb chops are a great-value, great-tasting addition to any dinner plate, especially when lifted to new heights with our red pesto. Made with tomatoes, red peppers, Italian cheese and creamy cashew nuts, this hard-working Italian sauce is a shortcut to flavour town.. Serve with buttery mustard spuds and a pickled cucumber salad.

Costs: £3 (+£6.80 for chops)

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  • 8 lamb chops
  • 4 tbsp red pesto
  • 1 lemon, juiced
  • 800g baby new potatoes
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 cucumber, cut into half moons
  • 1 red onion
  • 1 tbsp dijon mustard
  • 10g unsalted butter
  • 1 small bunch flat leaf parsley, roughly chopped


Step 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.

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