Lamb Chops with Nettle Pesto, Quinoa, Spring Herb and Lemon Salad

Succulent lamb chops grilled or cooked on the barbecue and topped with a homemade pesto made with nettles! The chops are served with a light quinoa, courgette and herb and lemon salad.

Prep Time: 15 mins

Cook Time: 20 minutes

Serves: 2 people

Ingredients

  • 4 lean lamb cutlets or chops

  • For the Nettle Pesto:

  • 25g small stinging nettle leaves, stems removed, washed and blanched
  • 25g toasted pinenuts or hazelnuts, roughly chopped
  • 1-2 garlic cloves, peeled and finely chopped
  • 2 tablespoons grated Parmesan cheese
  • 5 tablespoons extra virgin rapeseed or olive oil

  • For the Salad:

  • 300ml good, hot vegetable stock
  • 100g quinoa
  • 1 large courgette, thinly sliced into ribbons (using a swivel headed potato peeler)
  • 3 tablespoons extra virgin rapeseed or olive oil
  • Zest and juice of 1 lemon
  • 1 garlic clove, peeled and finely chopped
  • 1 bunch mixed fresh herbs (coriander, mint, flat-leaf parsley) roughly chopped
  • 25g pumpkin seeds

Method

  1. To prepare the pesto; place the nettle tops, pine or hazelnuts, garlic and cheese in a food processor or blender and on the `pulse’ setting blend until combined.
  2. Slowly add the oil and `pulse’ to form a rough paste. Adjust the seasoning if required and set aside.
  3. To prepare the salad; put the stock in a large saucepan and bring to the boil. Add the quinoa, reduce the heat and simmer uncovered for 15-20 minutes.
  4. Drain and transfer to a large bowl, fluff up with a fork and set aside to cool. When cool, add the remaining salad ingredients and season, if required.
  5. Season the chops and cook under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear.
  6. Serve the lamb with the pesto and the salad.