Pesto and pine nut stuffed lamb loin chop

Using a sharp knife slice a pocket in the side of your loin chops.

In a bowl mix all your filling ingredients together until they form a nice thick paste. When you are chopping the pine nuts don't make them too small as we want there to be some crunch when we bite into the chops. Using a teaspoon fill the pockets that you made in your lamb. Don't overfill them as we want all the juicy goodness to stay inside.

Mix your seasoning ingredients (pesto, garlic & salt and pepper) together in a bowl. Coat your loin chops all over using your hands or the back of a spoon.

Heat your frying pan and add your olive oil. When the pan is starting to sizzle add your lamb chops and cook on each side for around 3 minutes. Cooking time will vary depending on the thickness of the cut and also your preference. 3 minutes on each side for a thick chop will give you medium rare. Don't over cook the lamb or it will be tough. When the sides are just starting to crisp is a good indicator as to when to take off the heat. Once cooked take over and cover with foil while we make the side pasta.

The final thing to make is our courgette pasta. Most supermarkets have spiralized courgettes so don't worry if you don't have a spiralizer in your van! Heat your pan and add some olive oil. Once hot add your garlic and sauté the garlic and then add your sprigs of thyme. Add your courgettes to the pan and cook for around 3 minutes. Don't overcook as it will turn out soggy. Season with salt and pepper to your taste. Once cooked add to your plate and sprinkle with the roasted pine nuts and garnish with some fresh basil leaves. Add your lamb to the plate and you are ready to serve.