Wineshark Recipe - 4. Lamb Chop with Walnut Pesto

This one is relatively more complex as it will take some extra steps to make the pesto sauce. But if you have not had this before I strongly recommend you to try. Let's start with the Pesto.

• Fresh Basil Leaf - 2oz (I use Basil herbs instead - 4 tsp with 1 tbsp water)
• Pine Nuts - 2 tbsp
• Walnut - 3 tbsp
• Garlic - 2 tsp
• Olive Oil - 4oz
• Parmesan Cheese Powder - 2 tbsp
• Salt - 1/2 tsp

First put the pine nuts and walnut in oven to cook for couple of minutes to increase its aromas. Then put everything in a blender to mix well.

Then we prepare the lamb. You can use Lamb Rack instead. First pre-heat the oven to 230 deg. The lamb is marinated with some salt and black pepper, and adding some oil. Then it is put inside the oven to cook for about 6-8min.

After cooling, put the pesto sauce on the lamb and put back in oven for another 12-15min then it is done. We can use the juice on the heating plate to cook a sauce, by adding a bit of olive oil and white wine to heat it over fire. Then put some side dishes (the left-over from the ingredients for my soup) and you have a nice dinner!