Serves: 4

INGREDIENTS

• 4 plum tomatoes, halved, seeded
• ¼ cup olive oil
• Salt and freshly ground pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh mint
• ½ teaspoon sambal oelek
• 1 tablespoon balsamic vinegar
• ½ teaspoon coriander seeds
• ½ teaspoon tomato paste
• 12 loin lamb chops
• 1 tablespoon olive oil

METHOD

For pesto:

Preheat oven to 400 F (200 C).

Toss tomatoes with 1 tablespoon of the olive oil, salt and pepper.

Place tomatoes, cut side up on a baking sheet and roast in the oven for 30 to 40 minutes or until shrivelled slightly and browned but still juicy. Remove from oven and let cool.

Place tomatoes in a food processor. Whirl with Parmesan, mint, sambal oelek, vinegar, coriander seeds, tomato paste and remaining 3 tablespoons olive oil. Process until just combined. Season with salt and pepper to taste.

For lamb chops:

Preheat oven to 400 F.

Season chops with salt and pepper. Heat oil in skillet over high heat. Sear chops in batches for about 2 minutes per side. Place on rack over a roasting pan. Bake for 10 to 12 minutes or until chops are pink in the middle. Rest for 5 minutes. Serve with pesto dotted on top.