| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; peeled and cut into |
|
|
; 5-6 wedges |
| 2 |
|
400 g cans chick peas; drained and rinsed |
| 2 |
|
Cloves garlic; peeled and left |
|
|
; whole |
| 1 |
|
Sprigs fresh thyme |
| 50 |
g |
Butter; (2oz) |
| 150 |
g |
Pot natural yogurt |
| 4 |
pk |
Lamb chump steaks |
| 100 |
ml |
Dry white wine; (3 1/2fl oz) |
| 2 |
tb |
Pesto; (2 to 3) |
INSTRUCTIONS
FOR THE CHICK PEA MASH
FOR THE PESTO CHUMP CHOPS
To make the chick pea mash:Heat the oil in a large saucepan then add
the onion and saute until softened. Add the chick peas, garlic, sprig
of thyme and enough water to just cover - approximately 150ml ( 1/4
pint) and simmer for 15 minutes.
In the meantime heat up a frying pan, then cook the lamb for 4
minutes on each side. Remove and keep warm.
Add the white wine, then stir in the pesto. Put to one side and keep
warm.
Remove the thyme from the chick peas and puree in a food processor.
Then add in the butter and natural yogurt, mix to incorporate.
Pile the chickpea mash on individual serving plates, top with a chump
lamb chop and drizzle over the pesto sauce. Serve immediately.
Converted by MC_Buster.
NOTES : A complete meal comprising of chump lamb chops in a pesto and
wine sauce with chick pea mash.
Converted by MM_Buster v2.0l.
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