Lamb Chops With Grilled Vegetable Salad

• 1 None day-old bread roll, torn into small pieces
• 1/4 cup pine nuts
• 1/4 cup macadamias
• 1/4 cup walnuts
• 3/4 cup olive oil
• 12 None lamb chops, frenched (bones exposed)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, crushed
• 1/2 cup fresh basil leaves, finely chopped
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 small zucchini, sliced lengthwise
• 1 medium eggplant, sliced lengthwise
• 1 large red pepper, thickly sliced

1. Place the bread and nuts on a baking pan. Drizzle with 1 tbsp oil and rub well with your hands to coat all over.
2. Heat a large skillet on medium-high heat. Cook the bread and nut mixture, stirring constantly, for 5 mins, or until golden. Remove from pan immediately; spread out on baking pan to cool.
3. Place the bread and nut mixture, 1/2 cup oil, Parmesan cheese, garlic and herbs in a large bowl. Mix well and season to taste.
4. Toss vegetables with 2 tbsp oil in a large bowl. Cook in a heated grill pan (or on the grill) until charred on both sides.
5. Heat remaining 1 tbsp oil in large skillet on medium-high heat. Season the chops. Cook, turning, for 5 mins, or until cooked to desired doneness. Serve lamb with vegetables and chunky pesto.

bread roll, pine nuts, macadamias, walnuts, olive oil, lamb chops, parmesan cheese, clove garlic, fresh basil, parsley, zucchini, eggplant, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/35336 (may not work)