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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys pesto lamb escalopes & mediterranean veg gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF:
  1. Make ready 2 tbsp olive oil
  2. Make ready 2 red onions, peeled and cut into wedges
  3. Get 300 grams cherry tomatoes, quartered
  4. Make ready 300 grams red & yellow bell peppers, chopped
  5. Get 1 courgette, sliced into discs
  6. Take 100 grams black olives, pitted & halved
  7. Get 1 tbsp chopped capers
  8. Take 1 small handful chopped parsley
  9. Take 6 tbsp Vickys Pesto, recipe posted previously
  10. Get 8 lamb escalopes or chops
Instructions 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

  1. 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
  2. Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto
  3. Turn the grill down to medium and put the lamb under for 3 minutes each side
  4. Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes

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