Lamb chops with chilli & Ligurian broad bean pesto
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
Roast sugar snaps & green beans with tonnato dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 6 as a side
Skip to ingredients
- 600g mix of sugar snapsand green beans, topped but not tailed
- 1½ tbsp extra virgin olive oil
- small handful of flat-leaf parsleyvery finely chopped
For the tonnato dressing
- 70g tunadrained weight
- 4 anchoviesdrained and chopped
- 1 large garlic clovefinely chopped
- ¾ tsp Dijon mustard
- 2 medium egg yolks
- 75ml extra virgin olive oil(a fruity one) or a mixture of extra virgin oil and groundnut oil
- 1-1½ tsp white wine vinegar
- a squeeze of lemon juice
- 1 tbsp capersrinsed and soaked in hot water for 30 mins, then drained
Nutrition: Per serving
- kcal220
- fat19g
- saturates3g
- carbs4g
- sugars3g
- fibre3g
- protein8g
- salt0.7g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. For the dressing, put the tuna, anchovies, garlic, Dijon, egg yolks, some black pepper and a little salt in a food processor. Blitz while slowly adding the oil, a drop at a time, letting the mixture thicken between each addition. Add the vinegar, taste and add however much lemon you think it needs. Stir in the capers. The mixture shouldn’t be as thick as mayonnaise – you should be able to drizzle it. If it’s too thick, whisk in water 1 tsp at a time to loosen.
step 2
Put the beans onto one or two baking trays where they can lie in a single layer. Add the olive oil, toss with your hands and roast for 8 mins. Put some of the tonnato dressing on a platter, then spoon the beans on top. Drizzle with more of the dressing and scatter over the parsley. Offer the rest of the dressing on the side.
