Pesto Stuffed Lamb Chops

The pesto stuffing gives this recipe a fresh twist.

Serves 4-6

Ingredients

• 12 lamb rib chops, fat removed and frenched – (can be bought from a butcher ready prepared as a short cut)
• 2 garlic cloves, crushed
• 4 teaspoons pesto
• Salt and pepper
• 1 Tablespoons olive oil for frying

For the stuffing

• 4 Tablespoons basil pesto
• 50 g pine nuts, toasted and very roughly chopped
• pinch of sallt

Method

Make a slit on the side prepared chops using a sharp carving or pairing knife

Mix the garlic, pesto, salt and pepper together, and rub each chop on both sides.

Using a teaspoon mix the stuffing ingredients together and stuff a teaspoonful in each chop. The roughly chopped pine nuts will give a surprise crunch.

Place the chops on a braai grid over sizzling hot coals and cook until they are brown on both sides.

Cover with foil and set aside to rest until serving time.