Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baked fetta and beetroots + pesto oil with lamb chops. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS is something that I’ve loved my whole life.

To get started with this particular recipe, we must first 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 can achieve that.

The ingredients needed to make BAKED FETTA and BEETROOTS + PESTO OIL with LAMB CHOPS:

1. Prepare lamb chops
2. Take baby beetroot
3. Get block of fetta
4. Make ready garlic, crushed
5. Get lemon, slice
6. Prepare red wine vinegar
7. Make ready salt
8. Prepare olive oil
9. Get oil
10. Take basil
11. Get garlic, crushed
12. Take lemon rind
13. Get parmesan cheese
14. Take pine nuts, toasted
15. Get salt
16. Prepare 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’s going to wrap it up with this special food baked fetta and beetroots + pesto oil with lamb chops recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!