GRILLED LAMB CHOPS

WITH PESTO GENOVESE AND COUS COUS SALAD

Pesto Genovese Pesto Sauce

Made with

Pesto Genovese

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Prep
Cook
Skill
Casual


742
Calories
55.5g
Total Fat
34.5g
Protein
25.1g
Total Carbohydrates

Ingredients

Ingredients for 4 people
      
  • 8 lamb chops
  • 1 jar Barilla Pesto 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


Instructions

  • TO START

    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.




  • FLAVOUR THE COUS COUS

    Gently heat a little oil in a saucepan. Add the onion and capsicum and cook for a few minutes.  Add the cous cous, season with salt and pepper and remove from the heat. Keep warm. 


  • MAKE THE DRESSING

    For the dressing, combine the lemon juice and Pesto Genovese in a bowl and keep aside.



  • BARBECUE THE MEAT

    Preheat the barbecue and cook the lamb chops on the grill for 4 minutes each side.

  • SERVE

    Spread the Pesto on the lamb chops, serve with the cous cous salad and finish with a drizzle of the Pesto dressing.
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