Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF

Source : Heat The Oil In A Frying Pan And Gently Fry Off The Onion Wedges For Around 10 Minutesadd In The Tomatoes Peppers Courgettes Olives And Capers Cook ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 14, 2022

Step:

  1. Heat the oil in a frying pan and gently fry off the onion wedges for around 10 minutes

    Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF recipe step 1 photo
  2. Add in the tomatoes, peppers, courgettes, olives and capers. Cook for another 10 minutes on a medium heat

    Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF recipe step 2 photo
  3. Stir in the chopped parsley and 2 tbsp of the pesto and mix well

    https://cookpad.com/us/recipes/336592-vickys-vegan-pesto-with-nut-free-option

    Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF recipe step 3 photo
  4. Alternatively you can roast those vegetables instead. Preheat the oven to gas 7 / 220C / 425°F. Put the onion, peppers and courgette in a baking tray and toss in a tbsp olive oil. Roast for 25 - 30 minutes turning the veg a few times during cooking. Cook the chopped tomatoes, capers and olives off in the frying pan in oil for 10 minutes, then when the other veg has finished roasting, put it in the pan with the tomatoes and add the pesto and parsley as instructed before

  5. Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto

    Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF recipe step 5 photo
  6. Turn the grill down to medium and put the lamb under for 3 minutes each side

    Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF recipe step 6 photo
  7. Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes


Ingredients

  1. 2 tbsp olive oil
  2. 2 red onions, peeled and cut into wedges
  3. 300 grams cherry tomatoes, quartered
  4. 300 grams red & yellow bell peppers, chopped
  5. 1 courgette, sliced into discs
  6. 100 grams black olives, pitted & halved
  7. 1 tbsp chopped capers
  8. 1 small handful chopped parsley
  9. 6 tbsp Vickys Pesto, recipe posted previously
  10. 8 lamb escalopes or chops

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