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Lamb chops and pesto potatoes

(4 to 6 portions, 30 minutes)

  • 45 ml olive oil
  • 2 cloves of garlic
  • 15 ml oregano, chopped
  • juice and zest of 1 lemon
  • 600 g lamb chops
  • salt and freshly ground black pepper
  • 500 g baby potatoes, boiled
  • 125 g basil pesto
  • 1 head of cos lettuce
  • 50 g parmesan shavings

Mix olive oil, garlic, oregano, juice and zest. Pour over lamb chops. Heat a medium-sized frying pan until hot and fry chops for about 5 to 8 minutes on each side, or until golden brown and cooked. Season well with salt and black pepper. Mix potatoes with basil pesto and season well. Serve warm chops with pesto potatoes, cos lettuce and parmesan shavings.

TIP: Remember to fry the chops until the layer of fat becomes crispy.