Lamb Chops with Nettle Pesto, Quinoa, Spring Herb and Lemon Salad Lamb Chops with Nettle Pesto, Quinoa, Spring Herb and Lemon Salad

Lamb Chops with Nettle Pesto, Quinoa, Spring Herb and Lemon Salad

Succulent lamb chops grilled or cooked on the barbecue and topped with a homemade pesto made with nettles! The chops are served with a light quinoa, courgette and herb and lemon salad.

prep time
15 mins

cook time
20 minutes

serves
2 people

Ingredients

  • 4 lean lamb cutlets or chops
  • Salt and freshly milled black pepper
  • For the Nettle Pesto

  • :25g/1oz small stinging nettle leaves, stems removed, washed and blanched
  • 25g/1oz toasted pinenuts or hazelnuts, roughly chopped
  • 1-2 garlic cloves, peeled and finely chopped
  • 30ml/2tbsp grated Parmesan cheese
  • Salt and freshly milled black pepper
  • 75ml/5tbsp extra virgin rapeseed or olive oil
  • For the Salad

  • :300ml/½pint good, hot vegetable stock
  • 100g/4oz quinoa
  • 1 large courgette, thinly sliced into ribbons (using a swivel headed potato peeler)
  • 45ml/3tbsp extra virgin rapeseed or olive oil
  • Grated zest and juice of 1 lemon
  • 1 garlic clove, peeled and finely chopped
  • 1 bunch mixed fresh herbs (coriander, mint, flat-leaf parsley) roughly chopped
  • 25g/1oz pumpkin seeds

Method

  1. To prepare the pesto; place the nettle tops, pine or hazelnuts, garlic and cheese in a food processor or blender and on the `pulse’ setting blend until combined. Slowly add the oil and `pulse’ to form a rough paste. Adjust the seasoning if required and set aside.
  1. To prepare the salad; put the stock in a large saucepan and bring to the boil. Add the quinoa, reduce the heat and simmer uncovered for 15-20 minutes. Drain and transfer to a large bowl, fluff up with a fork and set aside to cool.
  1. When cool, add the remaining salad ingredients and season, if required.
  1. Season the chops and cook under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear.
  1. Serve the lamb with the pesto and the salad.