Saturday 21 October 2017

Balsamic lamb with mint pesto

Lamb works best with the Mediterranean flavours of bursting tomatoes, roast lemon and sticky balsamic vinegar

Balsamic lamb with mint pesto
Balsamic lamb with mint pesto

Aoife McElwain and Mark Duggan

Lamb works best with the Mediterranean flavours of bursting tomatoes, roast lemon and sticky balsamic vinegar. This one's easier than it looks.

This recipe recipe is designed to be adaptable to our unpredictable spring/summer weather. This lamb dish brings summer flavours to the roast dinner.

Balsamic lamb with mint pesto

Serves 3-4 people

Ingredients

6 lamb loin chops

300g of new potatoes

300g of cherry or santini tomatoes

1 whole bulb of garlic

1 lemon

4 sprigs of fresh rosemary

2 tablespoons of balsamic vinegar

2 tablespoons of olive oil

Salt & Pepper

For the mint pesto

40g of fresh mint

1 clove of garlic

Squeeze of lemon juice

Olive Oil

NWS_2014-05-08_LIF_036_31583084_I1.JPG
Balsamic lamb with mint pesto

Method

1. Pre-heat your oven to 200°C/180°C fan/Gas Mark 6.

2. Place your lamb chops in in a large roasting dish.

3. Cut the new potatoes into quarters and scatter them around the chops. Add the cherry tomatoes to the roasting dish as well.

4. Halve the garlic bulb and rest each piece in between the lamb, potatoes and tomatoes.

5. Slice your lemon in quarters and pull the leaves from 2 sprigs of rosemary and add to the roasting dish.

6. Drizzle the balsamic vinegar and olive oil evenly over the ingredients before adding salt and pepper. Add the other 2 sprigs of rosemary before putting the whole lot in the oven.

7. Roast in the oven for 20 to 25 minutes until the lamb is cooked and the spuds are soft.

8. Put the mint leaves into a food processor.

9. Grate in the clove of garlic and add a squeeze of lemon juice before blitzing and gradually adding enough olive oil to cover the mint and create an easy to drizzle pesto consistency.

10. Serve the lamb with the roast new potatoes, tomatoes, slice of lemon and a good drizzle of mint pesto.

First published in INSIDER Magazine, exclusive to Thursday’s Irish Independent

First published in INSIDER Magazine, exclusive to Thursday's Irish Independent
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