Lamb chops with chilli & Ligurian broad bean pesto recipe | Good Food

Name: Lamb chops with chilli & Ligurian broad bean pesto recipe | Good Food
Total time: 60 min
Ingredients: 12 lamb cutlets, the bones well scraped so they’re neat (you can ask your butcher to do this for you); 3 tbsp olive oil; ½ lemon juiced, plus wedges to serve; 6 tsp chilli flakes (use less if you prefer less heat); 400g broad beans (podded weight, about 1.4kg unpodded); 2 garlic cloves chopped; 8 mint sprigs, leaves picked and torn, plus extra to serve; 8 anchovy fillets, chopped; ½ small fennel bulb; 120-150ml extra virgin olive oil plus 2 tbsp and extra to serve; 2 tbsp pecorino grated; ½ lemon juiced or to taste

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Impress dinner guests with these lightly spiced lamb chops served on a bed of broad bean pesto. Serve with fennel fronds, a drizzle of olive oil and lemon

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.

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Ingredients

12 lamb cutlets, the bones well scraped so they’re neat (you can ask your butcher to do this for you)
3 tbsp olive oil
½ lemon juiced, plus wedges to serve
6 tsp chilli flakes (use less if you prefer less heat)
400g broad beans (podded weight, about 1.4kg unpodded)
2 garlic cloves chopped
8 mint sprigs, leaves picked and torn, plus extra to serve
8 anchovy fillets, chopped
½ small fennel bulb
120-150ml extra virgin olive oil plus 2 tbsp and extra to serve
2 tbsp pecorino grated
½ lemon juiced or to taste