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Grilled Lamb Chops with Pesto Potatoes

Grilled spring lamb chops with steamed potatoes tossed in a vibrant green pesto.  Serve with a simple side like steamed greens;
if your pansies are flowering, bring a fun Pansy Salad to your table.

 

You can easily make pesto at home with a combination of seasonal greens; using parsley in your pesto, some spinach, kale,
or arugula will help “bring the nutrient-density + vibrant green”, then add basil or other soft herbs you have.

 

Botanical Benefits of Spinach + Basil Pesto
            = mineral-rich, digestive, uplifting, immune-supportive and anti-inflammatory; you know Parsley is a superfood!

  • Serves4
  • Cooks in 15 - 20 mins
  • Prep time 20 mins
  • Anti Inflammatory

    Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.

  • Iron

    Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.

    Foods high in Iron;
    Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
    Red meat, poultry, liver, fish, shellfish - sardines, 
    Eggs, Mushrooms, 
    Tofu, Black Beans, Chickpeas, Lentils, Beans
    Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
    Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
    Dried fruits apricots, raisins, molasses

  • Protein

    Recipes with protein-rich ingredients.  Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Vitamins Minerals
  • Resistant Starch

Ingredients

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Lamb Chops

  • 8 lamb loin chops
  • 1 tbsp mixed herb seasoning
  • 1 tsp salt + pepper
  • 1 tsp oil
  • fresh herbs + spinach

Potatoes

  • 1 lb | 8 medium potatoes
  • ⅔ - 1 cup pesto
  • herbs to garnish

Pesto

  • 2 garlic cloves - peeled
  • ¼ cup nuts | seeds* - optional
  • 2 cups spinach | greens*
  • 3 cups basil leaves
  • 4 sprigs parsley - fine chop
  • ¼ cup extra virgin olive oil
  • 1-2 teaspoons sea salt
  • ⅓ cup parmesan - grated

Method

 

Grilled Lamb Chops with Pesto Potatoes

Lamb Chops
COAT lamb chops with oil + seasonings.
HEAT your grill or a skillet until hot.
SEAR lamb chops for 4 – 5 mins on 1 side.
TURN OVER and grill another 3-5 mins – to your taste – 3 mins for medium-rare.
REMOVE and rest on a plate – invert another plate on top to cover = more eco-conscious than foil.

 

Potatoes
WASH potatoes – cube to roughly the same size.
STEAM or boil until fork tender.   Drain a set aside for 3 mins to cool and steam dry a little.
MIX potatoes in a bowl with pesto.  ADD as much pesto as you need to coat the potatoes generously.
GARNISH with any extra herbs and some sea salt flakes.

 

Serving Ideas
Lamb chops on a bed of spinach garnished with freshly chopped herbs like rosemary or thyme.
Serve pesto potatoes + extra pesto on the side; pesto it’s great with the lamb.
Pansy Spring Salad is a fun side; steamed greens keep it simple and grain-free.
Roasted Stuffed Red Peppers are a great veggie pairing, keeping with the Mediterranean vibe.

 

Pesto
FOOD PROCESSOR – ADD garlic + nuts | seeds, blitz until the mix resembles breadcrumbs.
ADD Spinach + Herbs + ¼ cup olive oil – process 30 sec – scrape down the sides
PROCESS AGAIN – add a dash more oil or a splash of water to achieve a rough blended texture. Pesto is not a smooth puree unless you like it that way.
STIR in parmesan or nutritional yeast.  TASTE season and adjust.
STORE in a narrow top jar in the fridge = reduce surface area oxidisation = top going brown.

Tips + Suggestions

FOR PESTO

*SEEDS & NUTS USE – seeds use sunflower or pumpkin.  For nuts cashews, walnuts, almonds and pistachios work well. Traditionally, pesto has pine nuts, which can be expensive; you can swap them for other nuts or seeds.

 

*GREENS add arugula, kale, turnip greens, Asian greens – flavour & colour will vary.

 

HERBS – basil is a classic; a mix of parsley, chives, spinach and arugula makes a great spring garden pesto.

 

DAIRY-FREE SWAP parmesan for nutritional yeast.

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