Recipe of the day: Grilled pesto lamb chops with tomatoes and potatoes

Spice up your Tuesday night with a mouthwatering delight!

Our Grilled pesto lamb chops with tomatoes and potatoes recipe is a perfect blend of savoury flavours and simplicity.

How to make a Grilled pesto lamb chops with tomatoes and potatoes

Ingredients

• 400g Woolworths COOK baby potatoes with butter and herb 400 grams Woolworths COOK baby potatoes with butter and herb
• 4 lamb forequarter chops 4  lamb forequarter chops 
• 1/4 cup basil pesto 1 quarters cup basil pesto 
• 250g cocktail truss tomatoes 250 grams cocktail truss tomatoes 
• 60g baby rocket 60 grams baby rocket 
• 1/4 cup shaved parmesan 1 quarters cup shaved parmesan 

Method

1. Preheat oven grill to high.
2. Cook potatoes according to packet instructions.
3. Meanwhile, place chops on a large baking tray. Brush chops with 2 tbs pesto. Grill for 5 minutes each side for medium or until cooked to your liking. Loosely cover with foil and rest for 5 minutes.
4. Meanwhile, place cooked potatoes and tomatoes on a separate baking tray. Season with pepper. Grill for 6 minutes, turning potatoes once, or until potatoes are golden and tomatoes start to blister.
5. Toss rocket with parmesan in a medium bowl. Drizzle chops with remaining pesto and serve with potatoes, tomatoes and rocket salad.

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Grilled pesto lamb chops with tomatoes and potatoes

• Author: Woolworths
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Category: Dinner
• Method: Oven
• Cuisine: South African

Ingredients

Scale 1x2x3x

• 400g Woolworths COOK baby potatoes with butter and herb 400 grams Woolworths COOK baby potatoes with butter and herb
• 4 lamb forequarter chops 4  lamb forequarter chops
• 1/4 cup basil pesto 1 quarters cup basil pesto
• 250g cocktail truss tomatoes 250 grams cocktail truss tomatoes
• 60g baby rocket 60 grams baby rocket
• 1/4 cup shaved parmesan 1 quarters cup shaved parmesan

Instructions

1. Preheat oven grill to high.
2. Cook potatoes according to packet instructions.
3. Meanwhile, place chops on a large baking tray. Brush chops with 2 tbs pesto. Grill for 5 minutes each side for medium or until cooked to your liking. Loosely cover with foil and rest for 5 minutes.
4. Meanwhile, place cooked potatoes and tomatoes on a separate baking tray. Season with pepper. Grill for 6 minutes, turning potatoes once, or until potatoes are golden and tomatoes start to blister.
5. Toss rocket with parmesan in a medium bowl. Drizzle chops with remaining pesto and serve with potatoes, tomatoes and rocket salad.

Nutrition

• Serving Size: 4 people
• Calories: 552 kcal
• Sugar: 3.6g
• Sodium: 280mg
• Fat: 15.8g
• Carbohydrates: 17.4g
• Fiber: 3.0g
• Protein: 28.0g