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.
- Put the oven on to 180 degrees.
- 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.
- 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.
- 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.