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Delicious marinaded Lamb (chump) chops with a coriander pesto
It’s actually one of our favourites and tastes amazing ! The pesto can also be adapted to use mint and different nuts but the coriander one is a favourite in our house with roast chicken!Linda – The Butcher’s Wife
You can see this being prepared on our Instagram (be sure to follow us)
For the marinade:
- 2 tbsp soft light brown sugar;
- the leaves of three or four sprigs of thyme;
- 3 tsp dried oregano
- 2 tsp ground allspice
- 2 tsp cumin
- 4 tbsp olive oil
- juice of a lime
- juice of half an orange
For the pesto:
- 2 oz coriander
- 3/4 oz toasted pumpkin seeds
- 3/4 oz cashew nuts
- 2 chopped garlic cloves
- juice of one and a half limes
- 4fl oz extra-virgin olive oil
- 2 oz finely crumbled feta cheese
- 1 red chilli halved, deseeded and finely chopped
Place the lamb chops in a shallow dish, mix the marinade ingredients together and pour them over the chops, leaving them to marinate for a few hours, or even better overnight, in the fridge.
Blend all the pesto ingredients together, with the exception of the feta and chilli, in a food processor until you have a purée. Add the feta and give it a quick further blend, but not so the feta doesn’t maintain some ‘crumbliness’. Add in the chopped chilli with a quick stir.
We’ve used chump chops here, so we’d roast them in the oven at 200C for fifteen minutes or so basting or turning once, but this recipe is incredibly versatile: you could as easily use loin or gigot chops; a leg or loin roast or even a pulled shoulder, adjusting cooking times and temperatures as appropriate. It also works incredibly well with chicken or pork.
Whatever you choose, serve with some pesto and enjoy.