Grilled Lamb Chops, Wild Garlic Pesto and Jersey Royals

Blanch wild garlic for pesto, griddle seasoned lamb chops, and sauté Jersey Royal potatoes with butter and extra garlic leaves.

Healthy Dinner Lamb Spring Pesto Wild Garlic

Estimated Nutrition

Calories

1560.3

kcal / serving

3120.5 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

137.7g

per serving

275.4 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

grated

Butter

for frying potatoes

Fruits

0.5

piece

Lemon

zest only

Meat

piece

Lamb Cutlets

French trimmed

NutsSeeds

clove

Garlic

peeled and grated

Pine Nuts

toasted

pinch

Salt

to taste

pinch

Black Pepper

to taste

OilsFats

200

Olive Oil

tablespoon

Olive Oil

to brush on the lamb

Vegetables

120

Wild Garlic Leaves

blanched

200

Jersey Royals

potatoes, pre-cooked

Wild Garlic Leaves

washed

Method

Blanch the wild garlic leaves in boiling water for 30 seconds.

Refresh the leaves in ice-cold water, squeeze dry, and chop.

Blend leaves, garlic, pine nuts, olive oil, lemon zest, and parmesan in a food processor.

Season the pesto with salt and pepper.

Drizzle oiled lamb chops on a hot griddle pan for 2 minutes on one side.

Flip the lamb and cook for 30 seconds more before resting.

Fry pre-cooked potatoes in butter until golden-brown.

Stir raw garlic leaves and 15ml of pesto into the potatoes.

Serve the lamb chops layered over the potato salad with extra pesto.