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Lamb chops with sun-dried tomato pesto
Lamb, Wine
Ingredients:
- 6 lamp chump chops (660gr)
- ½ cup (125ml) lemon juice
- ½ cup (125ml) dry white wine
- 2 cloves garlic crushed
- Sun-dried tomato pesto
- 1 cup (150gr) drained sun-dried tomatoes
- ½ cup (125ml) olive oil
- ½ cup (80gr) pine nuts, toasted
- 1/3 cup (25g) grated parmesan cheese
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- *blend all the ingredients together.
Preparation:
Preparation time 15 minutes (plus refrigeration time). Cooking time 15 minutes.
Trim fat from lamb. Place lamb in shallow dish, pour over combined juice, wine and garlic. Cover and refrigerate 3 hours or overnight. Drain lamb and discard marinate. Cook lamb on heated oiled barbecue, uncovered, until browned and cooked as desired. Serve with sun-dried tomato pesto.
Serves 6. Per serving 41g fat, 2166kj.