Recipes Archive

Breakfast recipes

Fish in chips with tartare sauce

10 minutes

Chocolate recipes

Chocolate coins with dried fruit

Salad recipes

Exotic tomato salad with ricotta fritters and tomato-seed dressing

10 minutes

Chilli recipes

Juicy watermelon salad with cucumber and chilli yoghurt

Berry recipes

Easy stone fruit-and-berry pie

30 minutes

Breakfast recipes

Turkish-style eggs and salmon

15 minutes

Pesto-stuffed lamb chops & baby marrow pasta

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12 minutes

Ingredients

For the pesto:

200 g fresh basil or wild rocket
2 garlic cloves, crushed
1 green chilli, seeded (optional)
Sea salt and freshly ground black pepper, to taste
70 g pine nuts
150 g Parmesan, grated
4 T olive oil
12 French-trimmed lamb rib chops
2 garlic cloves, crushed
20 ml home-made pesto
Sea salt and freshly ground black pepper, to taste
1 T olive oil
50 g pine nuts, toasted, for serving
Basil leaves, for serving

For the stuffing:

4 T basil pesto
1 T pine nuts toasted and very roughly chopped
Salt a pinch

For the baby marrow “pasta”:

1 T olive oil
2 garlic cloves, crushed
800 g baby marrows, cut into spirals
6 thyme sprigs
Sea salt and freshly ground black pepper, to taste

Method

To make the pesto, place all the ingredients - except the olive oil - in a food processor or blender and process until smooth. Add the olive oil and blend. Transfer to a sterilised jar and cover with a layer of oil to seal. The remainder will keep for 5 days in the fridge.

Make an incision on the fat side of the chops. Mix the garlic, pesto, salt and pepper and rub onto both sides of each chop.

Mix the stuffing ingredients and, using a teaspoon, stuff a spoonful into the incision of each chop.

Heat the oil in a large non-stick pan until sizzling hot. Place the chops into the pan and cook for 3 minutes on each side, or until medium. Cover with foil and set aside.

To make the baby marrow “pasta”, heat the oil and sauté the garlic. Add the baby marrow and cook for 3 minutes until just cooked, taking care not to overcook it. Strip the thyme leaves from their stems and add to the pan and stir. Season to taste. Serve with the lamb chops, topped with the toasted pine nuts and basil.

Siba’s tip: When French-trimming chops, I normally leave about 5 cm of rib bone totally bare. This leaves the round of meat with a thin strip of fat on the side. Some people like to cut away so much that only a small “lollipop” of meat is left. I, however, tend to be more generous, leaving all the meat and a little fat.

I love this carb-free meal and my friends who are Banting always appreciate my efforts to consider their preferences. It's a great surprise biting into these lamb rib chops as the stuffing is so unexpected. I like mine cooked medium with the fat slightly crispy, but if you prefer yours rare, simply reduce the cooking time.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Home-made oat milk

Ancient seed granola

Lavender and beurre noisette

Vanilla, berry and plum fizz

Chilli-fried duck

Fish in chips with tartare sauce

Chocolate coins with dried fruit

Exotic tomato salad with ricotta fritters and tomato-seed dressing

Juicy watermelon salad with cucumber and chilli yoghurt

Easy stone fruit-and-berry pie

Turkish-style eggs and salmon

Pesto-stuffed lamb chops & baby marrow pasta

Pesto-stuffed lamb chops & baby marrow pasta

Ingredients

Method