Vickys Pesto Lamb Escalopes with Mediterranean Vegetables

• 2 tbsp olive oil
• 2 red onions, peeled and cut into wedges
• 300 grams cherry tomatoes, quartered
• 300 grams red & yellow bell peppers, chopped
• 1 courgette, sliced into discs
• 100 grams black olives, pitted & halved
• 1 tbsp chopped capers
• 1 small handful chopped parsley
• 6 tbsp Vickys Pesto, recipe link below
• 8 lamb escalopes or chops

1. Heat the oil in a frying pan and gently fry off the onion wedges for around 10 minutes
2. Add in the tomatoes, peppers, courgettes, olives and capers.
3. Cook for another 10 minutes on a medium heat
4. Stir in the chopped parsley and 2 tbsp of the pesto and mix well
5. *Alternatively you can roast those vegetables instead.
6. Preheat the oven to gas 7 / 220C / 425F.
7. Put the onion, peppers and courgette in a baking tray and toss in a tbsp olive oil.
8. Roast for 25 - 30 minutes turning the veg a few times during cooking.
9. Cook the chopped tomatoes, capers and olives off in the frying pan in oil for 10 minutes, then when the other veg has finished roasting, put it in the pan with the tomatoes and add the pesto and parsley as instructed before
10. Meanwhile pre-heat the grill to high and brush the lamb chops with the remaining pesto
11. Turn the grill down to medium and put the lamb under for 3 minutes each side
12. Serve on a bed of rice or corn cous cous with the vegetables or with some herbed baby potatoes

olive oil, red onions, cherry tomatoes, red , courgette, black olives, capers, handful, below, chops

Taken from cookpad.com/us/recipes/338765-vickys-pesto-lamb-escalopes-with-mediterranean-vegetables (may not work)