Lamb Chops with Green Pesto and Rocket

Ingredients

• 1 bundle basil
• 2 cloves garlic
• 1 tbsp pine nuts
• olive oil
• Salt
• pepper (ground)
• a splash lemon juice
• 100 g rocket
• 8 lamb chops (pre‑cooked)
• 2 tbsp Vegetable oil

Instructions

1. 1.

   For the pesto, peel the basil leaves and blend with peeled garlic, pine nuts, and olive oil until smooth, adding oil until a creamy consistency is achieved. Season with salt, pepper, and a splash of lemon juice.

2. 2.

   Wash and dry the rocket, then arrange on plates. Pat the lamb chops dry, season with salt and pepper, and sear in hot oil for about 2 minutes per side until golden brown. Place the lamb chops on the salad (tightly bound to the bone with some rocket if desired) and serve brushed with pesto.