Recipe: Appetizing BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS

BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS. Drizzle a tiny bit of olive oil over each chop. Bake until the crust is golden and crisp and. Rub a little oil onto each side of the lamb, then season to taste with salt and pepper.

Put on a baking tray and roast in the oven Spoon onto plates and drizzle over the beetroot pesto. This one is a classic flavour combination: Rocket (Arugula) with Beetroot, Feta, Walnut and a Honey Balsamic Dressing. The slightly peppery flavour of the rocket lettuce matches so well with the sweetness of beetroot, the creamy tang of the feta and warm. You can have BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS

1. Prepare 4 of lamb chops.
2. Prepare 8 of baby beetroot.
3. It's 220 grams of block of fetta.
4. You need 1 of garlic, crushed.
5. Prepare 1 of lemon, slice.
6. It's 1/4 cup of red wine vinegar.
7. It's 1 of salt.
8. Prepare 1 of olive oil.
9. You need of oil.
10. It's 1 bunch of basil.
11. You need 1 1/2 of garlic, crushed.
12. It's 1 tbsp of lemon rind.
13. It's 50 grams of parmesan cheese.
14. It's 2 tbsp of pine nuts, toasted.
15. Prepare of salt.
16. Prepare 1 1/2 cup of olive oil.

Combine mince, fetta, breadcrumbs, parsley and tomato paste in a bowl and season. Place drained past back into cooking pot and add the pesto and reserved liquid, portion out and evenly distribute the meatballs and tomatoes on top and drizzle with s small amount of red wine vinegar for a little zing. Place chicken, breast-side up, on oiled wire rack in large baking dish; spray chicken with oil spray, sprinkle with salt. Cover loosely with foil if chicken starts to over-brown.

BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS step by step

1. In a small pot, boil baby beetroots in salted water for 5 minutes until just tender but not completely soft. Drain. Let them cool..
2. Stove medium heat. In a fry pan drizzle olive oil. Season lamb chops. Add to fry pan. Cook for 4-5ish minutes on each side, depending on size..
3. In a jug, add the oil ingredients and blitz with a stick blender until smooth, taste. Allow to infuse for 10 minutes. Pour through a fine strainer. Save the pesto mixture..
4. Meanwhile, oven on 180°c, place fetta in a baking tray, add the lemons, garlic, drizzle over olive oil, season. Bake for 10 minutes..
5. Remove lamb chops from heat, place on paper towel and allow to rest. Also, remove fetta from oven and let rest in tray..
6. With a small knife, peel the beetroots. Put in a bowl with the vinegar, toss, leave for 5 minutes. Remove and place on paper towel to absorb excess liquid. Then quarter, now cut each quarter into half..
7. Place the strained pesto into a small bowl and the oil into a separate bowl. Cut lamb chops..
8. Now arrange the elements onto serving plates like in pictures or to your own liking. Serve immediately..

Try our easy to follow lamb & beetroot burgers with feta recipe. Absolutely delicious with the best ingredients from Woolworths. * you could also use woolworths select freshly cooked and infused with sweetheat beets® - a natural marinade made using chillies, oil, a little sugar, and white wine vinegar.. Seared lamb chops seasoned with fresh rosemary are drizzled with a simple mint oil in this delicious recipe highlighting classic flavors. I adore the taste and richness of lamb. But it takes bold flavors to complement the lamb, and this recipe definitely does that.