Red Pesto Lamb Chops with Crushed Potatoes and Cucumber Salad
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)
Instructions
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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.
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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.
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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.
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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.
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5
Add the potatoes to a bowl with the mustard, butter, remaining lemon juice and some seasoning and lightly crush.
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6
Toss half the parsley through the cucumber salad, and serve with the chops, crushed potatoes and extra parsley if you like.
Ingredients
- 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
Serves 4
Total time required 40 mins
- Preparation time: 10 mins
- Cooking time: 30 mins
- Other time: plus marinating, plus pickling, plus resting