Ingredients
For the stew
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, finely chopped
3 lamb chops, bones only
12 cherry tomatoes, chopped
100ml/3½fl oz hot vegetable stock
2 tsp tomato purée
2 tbsp white wine
salt and freshly ground black pepper
For the coriander and parsley pesto
25g/1oz hazelnuts
1 large handful fresh parsley leaves
1 large handful fresh coriander leaves
4 tbsp olive oil
1 garlic clove, chopped
salt and freshly ground black pepper
Method
1. For the stew, heat the olive oil in a saucepan, add the onion and fry for 2-3 minutes, or until softened but not coloured. Add the garlic and fry for a further minute, then add the rest of the stew ingredients. Simmer for 8-10 minutes, or until the mixture has thickened slightly. Remove the lamb bones.
2. For the coriander and parsley pesto, place all of the pesto ingredients into a mini food processor and blend until smooth.
3. To serve, ladle the stew into a serving bowl and drizzle with a little of the pesto.
