Ingredients Checklist
- 6 - 8 lamb forequarter chops
- ½ cup semi dried tomatoes
- ½ cup basil pesto
- ½ cup chicken stock
- ½ cup pitted kalamata olives
- 2 x 400g cans white beans, drained and rinsed
- ¼ cup basil leaves
- Crusty bread and steamed green
- Beans to serve
Instructions
- Preheat oven to 200°C. Line a roasting pan with baking paper.
- Lightly oil a large frying pan, heat to medium heat. Season lamb chops with salt and pepper and cook in batches for 2 minutes on each side or until browned. Place into prepared roasting pan.
- Add semi dried tomatoes to pan. Combine pesto and stock in a jug and pour over chops. Bake in preheated oven for 10 minutes.
- Add olives and beans, continue to bake for a further 10 minutes or until chops are tender.
- Sprinkle with basil leaves and serve with crusty bread and steamed green beans.
- Serve any remaining pesto on the side.
