Ingredients
- Boiled eggs from Spinneys Deli 2
- SpinneysFOOD Fresh Dill A handful
- Lemon 1
- Essential Waitrose Potato Salad 300g
- Smoked paprika ½ tsp
- SpinneysFOOD Cajun Seasoning ½ tsp
- SpinneysFOOD Fresh Rosemary A handful
- SpinneysFOOD Fresh Parsley A handful
- SpinneysFOOD Grated Parmigiano Reggiano 30g
- SpinneysFOOD Walnuts 20g
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper Freshly ground, to taste
- SpinneysFOOD Dried Mint 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- Lamb loin chops 8
- SpinneysFOOD Salted Butter 2 tbsp
- SpinneysFOOD Fresh Thyme A handful
Nutrition (Per serving)
- Calories 999
- Fat 82.5g
- Saturates 30.9g
- Protein 47g
- Carbs 13.1g
- Sugars 1.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lamb chops with rosemary pesto and spiced-egg potato salad
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.