A traditional Easter meal, these succulent lamb chops are served with a fragrant rosemary pesto and creamy, spiced-egg potato salad
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Special Occasion | Easter |
| Diet | Other |
| Preparation | Moderate |
| Calories | 999 |
| Fat | 82.5g |
| Saturates | 30.9g |
| Protein | 47g |
| Carbs | 13.1g |
| Sugars | 1.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly dice the boiled eggs and place them in a medium-sized bowl.
Finely chop the dill. Zest and juice the lemon. Add the dill, lemon zest and juice, potato salad, paprika and seasoning to the bowl. Toss to combine.
In a food processor or blender, combine all the rosemary pesto ingredients. Blitz until they come together. Alternatively, if you don’t have a blender, finely chop all the ingredients by hand and mix together.
Combine the dried mint, coriander, salt and pepper in a bowl. Place the lamb chops in a large dish and coat them with the spice mix.
Place a large non-stick or cast-iron pan over a high heat. Once hot, sear the lamb chops on both sides for 4-6 minutes until golden with a nice crust. Add the butter and thyme sprigs to the pan. Baste the chops for a further 2 minutes, or until cooked to your liking. Remove from the heat and let them rest for 5 minutes before serving.
Serve the lamb chops with the spiced-egg potato salad and rosemary pesto.
