Name: Pesto lamb chops with risoni salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 250.00 ml dried risoni pasta; 36.40 gm olive oil; 4 (185g each) lamb forequarter chops; 99.00 gm sun-dried tomato pesto; 2 small zucchini, thinly sliced; 250g cherry tomatoes, halved; 1 small red onion, halved, thinly sliced; 40.00 ml red wine vinegar

Pesto lamb chops with risoni salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Satisfy midweek cravings with flavorful pesto lamb chops for a delightful dinner.

Ingredients:

250.00 ml dried risoni pasta
4 (185g each) lamb forequarter chops
99.00 gm sun-dried tomato pesto
2 small zucchini, thinly sliced
250g cherry tomatoes, halved
1 small red onion, halved, thinly sliced
40.00 ml red wine vinegar

Instructions:

Boil pasta in salted water according to packet instructions until tender. Drain and transfer to a large bowl. Mix in half of the oil until well combined.
1. Place the chops on a plate and generously spread 1 teaspoon of flavorful pesto on each side. 2. In a bowl, combine zucchini, tomato, and the remaining oil, tossing until coated. 3. Heat a greased barbecue plate or chargrill over medium-high heat and cook the vegetables for 2 to 3 minutes until they are golden and tender. 4. Mix the cooked vegetables with pasta, onion, and a touch of vinegar for a delicious and colorful dish.
Sear chops on each side for 4 to 5 minutes until medium or cooked to your preference. Top with the extra pesto and accompany with the pasta blend.

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