نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

قطع لحم ضأن مع صلصة بيستو بالروزماري وسلطة بيض وبطاطا حارة

Italian 20 Mins Prep · 10 Mins Cook

Roughly dice the boiled eggs and place them in a medium-sized bowl.
Finely chop the dill. Zest and juice the lemon. Add the dill, lemon zest and juice, potato salad, paprika and seasoning to the bowl. Toss to combine.
In a food processor or blender, combine all the rosemary pesto ingredients. Blitz until they come together. Alternatively, if you don’t have a blender, finely chop all the ingredients by hand and mix together.
Combine the dried mint, coriander, salt and pepper in a bowl. Place the lamb chops in a large dish and coat them with the spice mix.
Place a large non-stick or cast-iron pan over a high heat. Once hot, sear the lamb chops on both sides for 4-6 minutes until golden with a nice crust. Add the butter and thyme sprigs to the pan. Baste the chops for a further 2 minutes, or until cooked to your liking. Remove from the heat and let them rest for 5 minutes before serving.
Serve the lamb chops with the spiced-egg potato salad and rosemary pesto.