The pesto stuffing gives this recipe a fresh twist.
- 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
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.