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4 servings
suggest servings
| 1 | cup | basil | |
| 1 | cup | mint leaves | |
| 1/2 | cup | olive oil, extra-virgin | |
| 50 | grams | pine nuts | |
| 3 | cloves | garlic | |
| 3 | whole | green chili peppers | chopped |
| 50 | grams | parmesan, parmigiano-reggiano cheese, grated | |
| 1 | tablespoon | sea salt | |
| 400 | grams | green beans | |
| 1 | whole | mozzarella cheese | torn into chunks |
| 2 | cups | cherry tomatoes | |
| 12 | whole | lamb chops | |
| 1 | teaspoon | black pepper | freshly ground |
The Pesto
Pound the basil, mint, pine nuts and green chillies together in a mortar to a fine paste. Slowly drizzle in the oil while mixing. Finally stir in the cheese. Check the seasoning.
Green Bean Pesto
Cook the beans in rapid boiling salted water for a minute or two and refresh in iced water. Drain. Toss the beans with the torn mozzarella, tomatoes and with some of the pesto.
The Lamb
Marinate the meat for an hour or two in a little of the pesto. Season with pepper and grill over moderate heat to just medium done. Rest a few minutes before serving over the bean salad with an extra pesto on the side.
Serve with with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.
| % Daily Value* | |
| Total Fat 39.0g | 61% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1948mg | 81% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 5.0g | 21% |
| Sugars 4.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 30% | Vitamin C | 50% | |
| Calcium | 20% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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