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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, baked fetta and beetroots + pesto oil with lamb chops. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have baked fetta and beetroots + pesto oil with lamb chops using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS:
  1. Make ready 4 lamb chops
  2. Take 8 baby beetroot
  3. Get 220 grams block of fetta
  4. Get 1 garlic, crushed
  5. Get 1 lemon, slice
  6. Get 1/4 cup red wine vinegar
  7. Get 1 salt
  8. Take 1 olive oil
  9. Make ready oil
  10. Take 1 bunch basil
  11. Take 1 1/2 garlic, crushed
  12. Prepare 1 tbsp lemon rind
  13. Get 50 grams parmesan cheese
  14. Prepare 2 tbsp pine nuts, toasted
  15. Prepare salt
  16. Get 1 1/2 cup olive oil
Steps to make BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS:
  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.

So that is going to wrap this up with this special food baked fetta and beetroots + pesto oil with lamb chops recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!