Vickys Pesto Lamb Escalopes with Mediterranean Vegetables Recipe

Name: Vickys Pesto Lamb Escalopes with Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 red onions, peeled and cut into wedges; 300 grams cherry tomatoes, quartered; 300 grams red & yellow bell peppers, chopped; 1 courgette, sliced into discs; 100 grams black olives, pitted & halved; 1 tbsp chopped capers; 1 small handful chopped parsley; 6 tbsp Vickys Pesto, recipe link below; 8 lamb escalopes or chops

Servings: persons

2 tbsp olive oil
2 red onions, peeled and cut into wedges
300 grams cherry tomatoes, quartered
300 grams red & yellow bell peppers, chopped
1 courgette, sliced into discs
100 grams black olives, pitted & halved
1 tbsp chopped capers
1 small handful chopped parsley
6 tbsp Vickys Pesto, recipe link below
8 lamb escalopes or chops

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.
3
Cook for another 10 minutes on a medium heat
4
Stir in the chopped parsley and 2 tbsp of the pesto and mix well
5
*Alternatively you can roast those vegetables instead.
6
Preheat the oven to gas 7 / 220C / 425F.
7
Put the onion, peppers and courgette in a baking tray and toss in a tbsp olive oil.
8
Roast for 25 - 30 minutes turning the veg a few times during cooking.
9
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
10
Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto
11
Turn the grill down to medium and put the lamb under for 3 minutes each side
12
Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp olive oil, 2 red onions, peeled and cut into wedges, 300 grams cherry tomatoes, quartered, 300 grams red & yellow bell peppers, chopped, and more.

Yes, Vickys Pesto Lamb Escalopes with Mediterranean Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Pesto Lamb Escalopes with Mediterranean Vegetables

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