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🍽️ Crispy lamb chops with beans and homemade pesto

865 kcal · 30 min · 4 servings

Crispy lamb chops with beans and homemade pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the skin off the garlic clove.
  2. 2. Wash the basil leaves under running water.
  3. 3. Shake the basil dry so that no water clings to it.
  4. 4. Place the basil, olive oil, pine nuts, Parmesan, and garlic clove into a tall beaker.
  5. 5. Blend the ingredients into a smooth paste using a hand blender.
  6. 6. Season the pesto with a pinch of salt at the end.
  7. 7. Wash the green beans thoroughly.
  8. 8. Cut off the hard ends from the beans.
  9. 9. Bring water to a boil in a pot and add some salt.
  10. 10. Boil the beans in the salted water for about 10 minutes.
  11. 11. Immediately plunge the beans into a bowl of ice water after cooking.
  12. 12. Let the beans drain well in a colander.
  13. 13. Peel the skin off the second garlic clove.
  14. 14. Press the garlic clove through a garlic press.
  15. 15. Mix the pressed garlic with two tablespoons of rapeseed oil.
  16. 16. Salt the lamb chops on both sides.
  17. 17. Pepper the lamb chops on both sides.
  18. 18. Heat three tablespoons of rapeseed oil in a pan.
  19. 19. Fry the chops for about two minutes on the first side.
  20. 20. Turn the chops to fry the other side.
  21. 21. Fry the chops for another two minutes.
  22. 22. Brush the finished chops with the garlic-oil mixture.
  23. 23. Melt the butter in a large pan.
  24. 24. Wait until the butter foams.
  25. 25. Add the beans to the foaming butter.
  26. 26. Warm the beans by gently shaking the pan.
  27. 27. Season the beans with salt.
  28. 28. Season the beans with pepper.
  29. 29. Place the chops and beans on the plates.
  30. 30. Serve the pesto in a separate bowl on the side.

Nutrition per serving