Lamb chops with rocket pesto

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely chop 2 cloves of garlic. Wash lemon hot, grate dry, peel and chop the zest into strips with a zest ripper. Wash the herbs, shake dry, remove leaves from the stalks, pluck needles from the twigs and chop finely. Mix 4 tablespoons of oil and prepared ingredients. Season with pepper

2. 2

   Wash the meat, dab dry and marinate with the prepared marinade. Chill the chops for at least 1 hour. Roast the almonds in a pan without fat while stirring constantly, remove. Grate parmesan. Clean and wash the rocket, shake dry and chop coarsely except for a little bit for sprinkling. Peel 2 cloves of garlic and chop coarsely. Finely chop 5 tbsp. oil, almonds, Parmesan, rocket and garlic with a hand blender. Season with salt and pepper. Halve lemon and squeeze juice. Stir 2-3 tbsp. juice into the pesto

3. 3

   Remove the chops from the marinade. Fry in two hot pans for about 6 minutes, turning. Prepare noodles in boiling salted water according to package instructions. Drain the noodles, collecting approx. 100 ml noodle water. Mix 5 tablespoons pesto and pasta water. Mix the pasta and the pesto. Arrange chops and noodles. Sprinkle with remaining rocket. Add remaining pesto

Nutrition Facts

KCAL
1100 kcal

CARBS
73 g

FATS
73 g

PROTEINS
37 g