Lamb with sundried tomato and basil sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | Clove garlic; crushed | |
| Welsh Lamb loin chops | ||
| 125 | grams | Sundried tomatoes in oil; drained (4oz) |
| 2 | Cloves garlic; crushed | |
| 1 | 15 grams pac fresh basil leaves | |
| 2 | tablespoons | Freshly chopped parsley |
| 300 | millilitres | Lamb stock; (1/2 pint) |
| Salt and freshly ground black pepper | ||
Directions
1. Heat the oil, add the garlic and cook the lamb chops for 6-8 minutes each side until cooked through. 2. Place the sundried tomatoes, garlic, basil (reserving a few leaves for decoration) parsley, stock and seasoning in a blender or food processor and blend until smooth.
3. Transfer the sauce to a pan, heat through and serve with the lamb.
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