- 150g roasted unsalted cashews
- ½ cup mint leaves
- ½ cup coriander leaves
- 1 glove garlic, crushed
- 1 tablespoon AYAM Hot Chilli Sauce
- 1 Tablespoon AYAM Teriyaki Sauce
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 4 lamb chops
- 40g baby rocket leaves
- 40g bean sprouts
Step 1. Combine cashews, mint, coriander and garlic in a blender or food processor, blend until roughly chopped. Add Chilli Sauce, Teriyaki Sauce, lemon juice and oil, blend until combined but still roughly chopped.
Step 2. Pan-fry, grill or char-grill lamb chops 2 minutes on each side or until cooked as desired.
Step 3. Serve with rocket and bean sprouts, topped with herb and cashew pesto.