Lamb chops with rocket pesto

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Wash the lemon hot, dab dry and grate the peel. Wash herbs and shake dry. Remove leaves or needles. Chop everything finely.

2. 2

   For the marinade, mix half the garlic, lemon peel, herbs and 4 tbsp. oil. Season with pepper. Wash the meat, dab dry and place in the marinade in a cool place for at least 1 hour.

3. 3

   Meanwhile, for the pesto, roast the almonds in a pan without fat, stirring constantly, and remove them. Sort, wash, shake dry and chop the rocket. Coarsely grate the Parmesan cheese. Finely puree the almonds, rocket salad, Parmesan, the rest of the garlic, 4 tbsp. oil and 3 tbsp. cold water with a hand blender.

4. 4

   Halve the lemon, squeeze. Stir 2-3 tablespoons of juice into the pesto. Season with salt and pepper.

5. 5

   Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

6. 6

   Heat two large pans without fat. Fry the chops with the marinade on each side for about 3 minutes. Drain the noodles and collect approx. 100 ml of noodle water. Mix with 5 tbsp. pesto. Put the noodles back into the pot and mix in the pesto.

7. 7

   Arrange chops and noodles. Add the rest of the pesto.