- Serves2
- CourseMain meal
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- Plusmarinating
Ingredients
- 4 anchovy fillets, from a jar, chopped
- 1 tbsp finely chopped rosemary
- ½ unwaxed lemon, zest and juice
- 2 cloves garlic, crushed
- 1½ tbsp Essential Olive Oil
- 4 Waitrose British Lamb Loin Chops
- 1 tsp Essential Pure Clear Honey
- 400g can Essential Cannellini Beans, drained and rinsed
- 1 Essential Celery stalk, finely sliced diagonally
- ¼ Essential Red Onion, thinly sliced
- ½ x 25g pack flat leaf parsley, roughly chopped
Method
Combine the anchovies, rosemary, lemon zest, garlic and 1⁄2 tbsp oil in a pestle and mortar with a pinch of salt. Pound together to a paste. Tip into a dish with the lamb and coat the meat. Set aside for 20 minutes or ideally chill for 4 hours.
Before you’re ready to cook the lamb, in a mixing bowl whisk together the remaining 1 tbsp oil with the lemon juice and honey; season. Add the beans and leave to marinate.
Heat a barbecue or griddle pan to a high heat. Discard any excess marinade and cook the lamb chops on their fat side for 2 minutes, then cook each flesh side for 3-4 minutes, until all surfaces of the meat are thoroughly cooked and nicely browned. Allow to rest for 2 minutes while you toss the celery, onion and parsley through the beans. Serve the lamb and bean salad with any resting juices poured over.
Cook’s tip
Waste Not: Finely chop leftover parsley and garlic, then mix with lemon zest to make a delicious gremolata. Sprinkle over grilled meats, fish, vegetables and pasta.
Angela serves the lamb with a vinaigrette dressing made with 1tsp Dijon mustard, 30ml extra virgin olive oil and 10ml red wine vinegar.
And to drink...
Fruity, full-bodied and velvety smooth, La Piuma Montepulciano d’Abruzzo, Italy (75cl), is a great match for these chops.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 3,564kJ/ 851kcals |
|---|---|
Fat | 37g |
Saturated Fat | 13g |
Carbohydrates | 36g |
Sugars | 4g |
Fibre | 17g |
Protein | 86g |
Salt | 1.5g |