Lamp chops with peach caprese salad

April 27, 2022 (Last Updated: April 22, 2022)
Lamb chops with peach caprese salad

Lamb chops are a fond favourite in SA for sunny Sunday braais. We’ve taken advantage of stone fruit season and paired succulent chops with a fresh peach Caprese salad. Grilling the peaches gives them a smokey, savoury complexity that works beautifully with zingy homemade mint pesto. Feel free to swap out the pistachios in the pesto for other types of nuts and seeds, such as almonds or sunflower seeds.

HANDS-ON TIME 15 min | TOTAL TIME 25 min | SERVES 4

LOW CARB | GLUTEN-FREE

 

INGREDIENTS

PISTACHIO MINT PESTO

  • 1/2 cup pistachios
  • 1 1/2 cup mint leaves
  • 1 cup parsley
  • 1 garlic clove, crushed
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 1/2 cup olive oil

LAMB CHOPS WITH PEACH CAPRESE SALAD

  • 8 lamb loin chops
  • 1 1/2 tbsp olive oil
  • 4 peaches, thickly sliced
  • 250 gram ball mozzarella, torn into large pieces
  • 400 grams mixed baby tomatoes, halved
  • 1/2 cup basil leaves
  • 1 tbsp white wine vinegar

 

METHOD

PISTACHIO MINT PESTO

BLEND all the ingredients together in a food processor until fine. Season well to taste and transfer to a jar until ready to use.

LAMB CHOPS WITH PEACH CAPRESE SALAD

COAT lamb chops with 1 tbsp oil in a bowl; season.

HEAT a lightly oiled grill plate over high heat until smoking. Cook lamb for about 3 minutes on each side until golden brown and cooked to your preference. Alternatively, you can cook the lamb chops over a braai.

GRILL the peaches cut-side down on the same grill plate for 2 minutes or until lightly charred.

LAYER the grilled peaches with mozzarella, tomatoes and basil on a serving plate. Combine the remaining oil with the vinegar to make a quick vinaigrette. Drizzle over the salad and toss gently to coat.

SERVE the lamb chops with the peach Caprese salad and mint pesto on the side.

 

ALSO SEE: Braai T-bone steaks with homemade harissa

Braai T-bone steaks with Homemade Harissa

 

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