Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF
Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys pesto lamb escalopes & mediterranean veg gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys pesto lamb escalopes & mediterranean veg gf df ef sf nf using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF:
  1. Make ready 2 tbsp olive oil
  2. Take 2 red onions, peeled and cut into wedges
  3. Make ready 300 grams cherry tomatoes, quartered
  4. Get 300 grams red & yellow bell peppers, chopped
  5. Prepare 1 courgette, sliced into discs
  6. Get 100 grams black olives, pitted & halved
  7. Get 1 tbsp chopped capers
  8. Prepare 1 small handful chopped parsley
  9. Get 6 tbsp Vickys Pesto, recipe posted previously
  10. Prepare 8 lamb escalopes or chops
Steps to make Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF:
  1. Heat the oil in a frying pan and gently fry off the onion wedges for around 10 minutes
  2. Add in the tomatoes, peppers, courgettes, olives and capers. Cook for another 10 minutes on a medium heat
  3. Stir in the chopped parsley and 2 tbsp of the pesto and mix well - - https://cookpad.com/us/recipes/336592-vickys-vegan-pesto-with-nut-free-option
  4. Alternatively you can roast those vegetables instead. Preheat the oven to gas 7 / 220C / 425°F. Put the onion, peppers and courgette in a baking tray and toss in a tbsp olive oil. Roast for 25 - 30 minutes turning the veg a few times during cooking. Cook the chopped tomatoes, capers and olives off in the frying pan in oil for 10 minutes, then when the other veg has finished roasting, put it in the pan with the tomatoes and add the pesto and parsley as instructed before
  5. Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto
  6. Turn the grill down to medium and put the lamb under for 3 minutes each side
  7. Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes

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