Quick and satisfying dinner
Ingredients:
2 x Barnsley chops
Sprig of Rosemary
200g of new potatoes
120g Purple sprouting broccoli (trimmed)
For your pesto:
20g Parsley - either Curly or flat leaf
30g Pine Nuts
1 Roasted garlic clove, peeled (see below)
20g Parmesan
Pinch of Salt
Twist of pepper
125ml Virgin Olive Oil
Tools:
Food processor
Frying pan (oven proof)
Method:
Pre-heat your oven to 190°C. Firstly, place your new potatoes into a deep boiling pan with cold salted water and bring to the boil and simmer for 12 minutes.
Whilst waiting for your potatoes. Season your Barnsley chops with a tablespoon of the olive oil, salt and pepper.
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Hide AdHeat a frying pan on the stove for 2 mins until it becomes hot. Place the chops carefully into the pan and add the garlic clove whole (this is used to flavor the lamb and reserve for the pesto) and rosemary sprig. Start to brown for 2 mins on one side and then turn to finish the other side for another 2 mins. Now place into the oven for 8 minutes for medium rare or 12-15 minutes for well done if preferred. Remove the chops from the oven and leave to rest in the pan to keepwarm, whilst removing the garlic from the pan for the pesto. Discard the rosemary.
To cook your broccoli - Add your Broccoli to the potatoes when they are just underdone. Continue to cook for another 2-3 Minutes until both are cooked and tender. Drain and keep warm.
Next add the pesto ingredients to your food processor. Give the ingredients a good burst in the food processor until well pureed. Season with a little salt and pepper to taste.
Serve on nicely warmed plates. Add your potatoes first, place the chop alongside and then add the broccoli and dress with the pesto. Add a little of the juices from the pan if you wish for that extra depth of flavour.
Bon appetit!