Chump Lamb Chops with Pesto Sauce and Chick Pea Mash recipe
ingredients
4 tbsp olive oil
1 large onion, peeled and cut into 5-6 wedges
2 x 400 g cans chick peas, drained and rinsed
2 cloves garlic, peeled and left whole
sprig fresh thyme
1/2 stick (4 Tbsp) 50 g butter
150 g pot natural yogurt
4 pack lamb chump steaks
scant 1/2 (us) cup (100 ml) dry white wine
2 - 3 tbsp pesto
1 large onion, peeled and cut into 5-6 wedges
2 x 400 g cans chick peas, drained and rinsed
2 cloves garlic, peeled and left whole
sprig fresh thyme
1/2 stick (4 Tbsp) 50 g butter
150 g pot natural yogurt
4 pack lamb chump steaks
scant 1/2 (us) cup (100 ml) dry white wine
2 - 3 tbsp pesto
method
1. To make the chick pea mash: Heat the oil in a large saucepan then add the onion and saute until softened. Add the chick peas, garlic, sprig of thyme and enough water to just cover - approximately 150 ml and simmer for 15 minutes.
2. In the meantime heat up a frying pan, then cook the lamb for 4 minutes on each side. Remove and keep warm.
3. Add the white wine, then stir in the pesto. Put to one side and keep warm.
4. Remove the thyme from the chick peas and puree in a food processor. Add in the butter and natural yogurt, mix to incorporate.
5. Pile the chickpea mash on individual serving plates, top with a chump lamb chop and drizzle over the pesto sauce.
Serve immediately.
2. In the meantime heat up a frying pan, then cook the lamb for 4 minutes on each side. Remove and keep warm.
3. Add the white wine, then stir in the pesto. Put to one side and keep warm.
4. Remove the thyme from the chick peas and puree in a food processor. Add in the butter and natural yogurt, mix to incorporate.
5. Pile the chickpea mash on individual serving plates, top with a chump lamb chop and drizzle over the pesto sauce.
Serve immediately.
serving amount
serves 4
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