Pesto Stuffed Lamb Chops

The pesto stuffing gives this recipe a fresh twist.

Serves 4-6


  • 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.


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