GRILLED LAMB CHOPS WITH PESTO ALLA GENOVESE AND COUS COUS SALAD
GRILLED LAMB CHOPS WITH PESTO ALLA GENOVESE AND COUS COUS SALAD
28 minutes total
Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our grilled lamb chops with Pesto alla Genovese and cous cous salad.
Ingredients
Serves 4
| 8 | lamb chops |
| 1 jar | Barilla Pesto alla Genovese |
| ½ lemon, juiced | |
| 80ml | Extra Virgin Olive Oil |
| Salt and pepper | |
| For the cous cous | |
| 200g | cous cous, precooked |
| 20ml | vegetable or chicken stock |
| 1 | red capsicum, deseeded and cut in 0.5cm cubes |
| 1 | onion, diced |
| 50g | pitted black Italian olives, cut in half |
| 30ml | Extra Virgin Olive Oil |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring stock to the boil in a saucepan, then remove from the heat and add the cous cous. Cover with cling wrap and stand for 5 minutes.
Step 2
Gently heat a little oil in a saucepan. Add the onion and capsicum and cook for a few minutes.
Step 3
Add the cous cous, season with salt and pepper and remove from the heat. Keep warm.
Step 4
For the dressing, combine the lemon juice and Pesto alla Genovese in a bowl and keep aside.
Step 5
Preheat the barbecue and cook the lamb chops on the grill for 4 minutes each side.
Step 6
Spread the Pesto on the lamb chops, serve with the cous cous salad and finish with a drizzle of the Pesto dressing.
