Lamb Chops with Pesto Sauce
Ingredients
4 lamb chops
Salt
Pepper
2 potatoes
400g green beans
1 tablespoon oil
200g mushrooms
½ cup beef stock
1 jar sun-dried tomato pesto
½ cup light thickened cream
Basil
Method
Boil a saucepan of water.
Cut potatoes into quarters.
Place in the boiling water with the trimmed beans and simmer, covered until the potatoes are tender.
Sprinkle chops with salt and pepper and fry until cooked as desired.
Place on a plate covered.
Slice mushrooms.
Heat oil in a frying pan and add the mushrooms and cook, stirring until softened.
Add the stock, pesto and cream.
Cook, stirring until hot.
Stir in basil.
Place the chops back in the sauce and simmer until potatoes are ready.
