Style: September 01, 2022

62 Style | Promotion
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.
Serves:
4
Prep time: 25 mins + marinating
Cooking time: 15 mins
Skill level:
Easy as
Top Tip
Crispy roast potatoes
and grilled spring
vegetables are a great
side dish to go with
these broccoli pesto
lamb chops.
INGREDIENTS
2 lemons
4 cloves garlic, minced
1 tablespoon dried oregano
4 lamb shoulder chops, room temperature
2 broccoli
⅓ cup freshly grated parmesan
1 cup packed basil leaves + an extra handful for serving
⅓ cup coarse breadcrumbs
METHOD
1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the broccoli pesto onto a serving platter or plate, top
with the lamb chops and garnish with the remaining basil leaves.
Runs until 9th October 2022 or while stocks last.
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