Take 5: Lamb chops, almonds, feta, rocket leaves, yogurt.
I must say that this recipe is madly delicious and I highly recommend trying it. It was a teeny bit experimental, and I was dazzled by the irresistible flavour produced by the combination of yogurt and pesto when baked with the meaty lamb juices.
I baked this dish in a cast iron fry pan, but a roasting dish would be fine. Make sure the dish is not that much bigger than the chops, or you will lose too much of the meat juices to evaporation. There was no extra space in my fry pan.
Put the chops in the pan.
Mix together equal amounts of pesto and yogurt, then spread over each chop. I used a homemade pesto which I made from almonds, feta and rocket. Now that I think about it, the magic part may well have been that this pesto was made with feta.
If you prefer to use pre-made pesto, you may like to enliven it with some finely crumbled feta and some crushed garlic – this will still mean that you only have five ingredients to think about.
Put the dish in the oven and bake at 180°C (356°F) till the chops are cooked. I found that I had plenty of juice to spoon over them when serving. This would be good with mashed potatoes and a simple vegetable on the side.