Lamb loin chop, tomato and pesto tart | Australian Lamb - Recipes, Cooking Tips and More
Method - Preheat oven to 220°C (200°C fan-forced). Grease and line a large baking tray with baking paper. - Brush lamb chops with oil and season.
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Ingredients
- 6 small (approx. 125g each) lamb loin chops, excess fat trimmed
- 1 tbsp olive oil
- 250g full-fat ricotta cheese
- Zest and juice of 1 lemon
- 2 eggs, lightly beaten
- 375g butter puff pastry sheets, thawed
- ¼ cup dry breadcrumbs
- 300g baby tomatoes, halved + extra, to serve
- ⅓ cup grated tasty cheese or mozzarella
- ⅓ cup good quality pesto
- 60g feta cheese, crumbled
- 30g baby rocket leaves
- Small basil leaves, baby salad leaves, Lebanese cucumber, sliced, to serve.
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