Serves 4

Prep time – 10 mins

Cook time – 20 mins


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


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