Lamb Chop with Borlotti Beans

Lamb with Borlotti Beans

It’s wonderful, spring lamb gambolling around the countryside. It is even better on a plate, quick fried and then put in the oven, accompanied by borlotti beans, tomatoes, peppers and anchovies. It is a smoky sweet, almost mid-eastern side dish; all made in the time it takes to drink the first glass of red wine. Some people I know like to use crusty bread to mop up the remains, but the choice is yours.


  • 3 chump lamb chops.
  • Splash olive oil
  • 1 tin borlotti beans
  • 1 can of tomatoes
  • 1 onion (diced)
  • 1 tablespoon tomato puree
  • 3 anchovies
  • 2 cloves of garlic (minced)
  • Pinch smoked pepper
  • Pepper to taste.
  1. Put the oven on to  180 degrees.
  2. Score the fat of the lamb chops, heat the pan as hot as you dare, add a small piece of butter and when it is foaming put the chops in the pan on the fat side. Allow the fat to crisp and brown and the fat to run into the pan. When that is done, turn to the flat side of the chop and allow to brown slightly, the turn over. No more than two or three minutes in total, then whack the pan into the oven for 12-15 minutes.
  3. When they are in the oven, put the oil in a frying pan add the garlic and anchovies to make a sauce breaking down the anchovies, add the chopped onion and allow to become translucent (make sure they don’t burn), add the tomato puree and combine. Pour in the tomatoes and a pinch of the smoked pepper. Combine it all and add the drained borlotti beans and allow to simmer cooking the beans.
  4. Remove the chops from the oven, cover and allow to rest for five minutes. Plate
    up with the bean sides and serve.

Something While You Are Waiting

I know it is a struggle cooking with beans of any sort, personally I hate baked beans (which are not baked and are barely beans when you remove all that sugar) and beans generally have the air of being too healthy.  However, these are simple, filling and really good. Here is a nice straighforward receipe, and is always a good side dish.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
This entry was posted in Meat, Quick Suppers and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Lamb Chop with Borlotti Beans

  1. Pingback: Cooking Lamb Chops | We Dip It Cooking

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s