Siba inspired Pesto-Stuffed Lamb Chops

Read more for the delicious recipe

Serves: 4



  • 200g loosely packed fresh Schilling Basil Leaves
  • 1 tablespoon Fresh Garlic, 1 clove (small), crushed
  • 1 tablespoon pine nuts
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin Olive Oil
  • 8 double-cut Loin Lamb Chops, 1 kg, about 3.5 cm thick


  • 1/2 freshly ground black Pepper
  • 4 tablespoon olive oil
  • 1 teaspoon ginger and garlic paste
  • 1 teaspoon thyme
  • 1/4 cup basil
  • salt to taste


TO MAKE THE PESTO: Put the basil leaves, garlic, pine nuts, and salt on a cutting board and chop very fine, or put them in a small mortar and grind with a pestle. Transfer to a small bowl and stir in the olive oil. Fench trim the lamb chops of almost all fat. Use a small, sharp knife to cut a deep slash in the centre of the meat of each chop on the side opposite the bone. Stuff each chop with about 1 teaspoon of the pesto. Mix all the basting ingredients together. Brush the chops with the basting mixture. Grill over Direct Medium heat until the lamb is medium rare, about 10 minutes, turning once halfway through grilling time. Serve immediately. Best served with creamy mash potatoes.

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