Serves 4
Prep time – 10 mins
Cook time – 20 mins
Ingredients:
12 x Scotch lamb cutlets
145g vine tomatoes
½ red onion
Juice of ½ a lemon
Sprig of fresh thyme
60g red pesto
Sea salt and black pepper
Method:
Preheat the oven to 220c/425g/gas 7
Put the lamb cutlets onto a baking sheet and spread the pesto over the top of them.
Season with some black pepper and cook in the oven for 20 mins.
Chop the tomatoes into chunks.
Finely chop the red onion.
Put the tomato, onion, lemon juice and fresh thyme into a saucepan.
Season with a little salt and black pepper – bring to the boil, stir and simmer covered for 15 mins and remove the thyme.
If you want a smooth sauce liquidise.
Serve the lamb chops alongside the sauce.
Tip: Great served with oven baked potato wedges and green beans
Courtesy of QMS recipes
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