Lamb chops with chilli & Ligurian broad bean pesto

"Impress dinner guests with these lightly spiced lamb chops served on a bed of broad bean pesto. Serve with fennel fronds, a drizzle of olive oil and lemon"
Prep time:
40 min
Cook time:
20 min
Servings:
6 people

Health Score

High
Medium
Low
8.3 / 10
High score

Glycemic Index

Index
68
Moderate
Load
11
Moderate

Nutrition per serving:

Calories641.98 kcal32%
Fat45.19 g65%
Carbs15.56 g6%
Sugars7.34 g8%
Protein48.94 g98%
Sodium194.33 mg10%
Fiber6.44 g23%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
68
Moderate
Glycemic Load
11
Moderate

Ingredients

12 lamb cutlets, the bones well scraped so they’re neat (you can ask your butcher to do this for you)
3 tbsp olive oil
½ lemon, juiced, plus wedges to serve
6 tsp chilli flakes (use less if you prefer less heat)
400g broad beans (podded weight, about 1.4kg unpodded)
2 garlic cloves, chopped
8 mint sprigs, leaves picked and torn, plus extra to serve
8 anchovy fillets, chopped
½ small fennel bulb
120-150ml extra virgin olive oil, plus 2 tbsp and extra to serve
2 tbsp pecorino, grated
½ lemon, juiced or to taste

Directions

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