Lamb Chops With Grilled Vegetable Salad - cooking recipe

Ingredients

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

Preparation

Place the bread and nuts on a baking pan. Drizzle with 1 tbsp oil and rub well with your hands to coat all over.
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.
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.
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.
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.