Roasted lamb chops with goat cheese pesto

Ingredients for 4 servings:

• 90 ml extra virgin olive oil
• 2 garlic cloves, crushed
• 1 small chili pepper(s), red
• 4 peppers, red, pitted
• 1 tbsp vinegar (white wine vinegar)
• 8 thick lamb chops or cutlets
• 150 g pesto (goat cheese pesto)
• Salt
• black pepper, freshly ground
• 1 garlic clove(s), crushed
• 50 g coriander leaves
• 1 tbsp pine nuts
• 150 ml extra virgin olive oil
• 2 tbsp Parmesan, freshly grated
• 75 g goat’s cheese, softer, milder
• 50 g mascarpone
• Salt
• black pepper, freshly ground
• some water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the pesto, finely puree the garlic, coriander, and pine nuts in a blender. Then gradually add the olive oil, just as you would mayonnaise. Add the Parmesan and goat’s cheese and blend until a thick, smooth sauce is formed. Finally, season with salt and pepper and refrigerate, tightly covered, until ready to use. For the lamb chops, heat the olive oil in a frying pan and fry the garlic and the whole chili pepper for 1 minute over low heat to flavor. Trim the bell peppers, cut them into 1 cm wide strips, and add them. Sprinkle with salt and pepper and cook for 3-4 minutes. Add a little water, cover, and cook the vegetables over low heat for about 10-15 minutes. Remove the lid and increase the heat to high until all the liquid has evaporated. Then add the white wine vinegar and let it evaporate. Remove the chili pepper and season the peppers if desired. Keep warm. Season the lamb chops with salt and pepper and grill in a grill pan to your liking. To serve, divide the peppers among 4 plates, place a lamb chop on top of each plate, and drizzle with a little pesto. Serve immediately. Serve the remaining pesto separately.