Page 100 - The Australian Womens Weekly Food

What’s For Dinner?

LAMB CHOPS WITH
PEACH CAPRESE SALAD

PREP + COOK TIME 35 MINUTES SERVES 4
8 lamb loin chops (800g)
1½ tablespoons extra virgin olive oil
4 medium peaches (600g),
sliced thickly
250g buffalo mozzarella, torn
400g baby heirloom tomatoes, halved
½ cup loosely packed fresh small
basil leaves
1 tablespoon white wine vinegar

PISTACHIO MINT PESTO
½ cup (70g) pistachios
1½ cups loosely packed fresh
mint leaves
1 cup loosely packed fresh flat−leaf
parsley leaves
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
2 teaspoons lemon juice
½ cup (125ml) extra virgin olive oil

1 Make pistachio mint pesto.
2 Combine lamb and 1 tablespoon
of the oil in a medium bowl; season.
Cook lamb on a lightly oiled heated
grill plate for 3 minutes each side,
adding peaches to the grill plate for
the last 2 minutes of lamb cooking
time or until lamb is cooked as
desired and peaches are golden.
3 Layer peaches with mozzarella, FRIDAY
tomato and basil; drizzle with
combined vinegar and remaining
oil. Serve with lamb and pistachio LAMB CHOPS
mint pesto. WITH PEACH
CAPRESE SALAD
PISTACHIO MINT PESTO
Blend or process ingredients
until smooth; season to taste.

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