Herby Lamb Chops with Warm Bean Tomato Salad
This is something to knock up quickly on a warm evening. As is usually the way, the meat itself will benefit from marinating ahead of cooking, but here it’s a job that takes minutes, so, if you can, get it ready in the morning. Then, when dinnertime comes you can be eating fast and getting on with the important job of relaxing in the garden. Designed as a speedy dinner for two, this is easily scaleable to feed as many as you have at your table.
Ingredients
SERVES 2
4 x 150–175g lamb chops
1 tbsp olive oil
2 tsp dried mixed herbs
1 garlic clove, crushed
1 tsp sea salt flakes (kosher salt)
Sea salt & freshly ground black pepper
SALAD
300g really ripe tomatoes, sliced
Extra virgin olive oil, for drizzling
1 tbsp olive oil
1 x 400g can cannellini beans, drained and rinsed
2 garlic cloves, sliced
1 tsp dried mixed herbs
TO SERVE
Dijon mustard
Crusty bread (optional)
Method
1. Ideally a few hours before you want to eat, spread the lamb chops out in a single layer in a shallow dish. Drizzle over the olive oil, add the herbs, garlic and salt and mix thoroughly so they are evenly coated.
2. Cover and slide into the fridge for as long as you have to marinate.
3. When you are ready to cook, fire up the barbecue ready for hot direct grilling. You won’t need much fuel and make sure you leave a fire-free zone to move the chops to.
4. Spread the tomato slices out over a serving plate. Season with salt and pepper and a drizzle of extra virgin olive oil. Leave to one side.
5. Set a small frying pan (skillet) over the fire and add the olive oil, beans, garlic and herbs. Season with salt and pepper and stir as the beans warm for a few minutes. Slide the pan off the heat.
6. Set the chops directly over the fire and grill for a few minutes, turning constantly like you would a steak until they are cooked to your liking. A temperature probe will read 60°C for medium, so take them a little beyond this if you like them cooked a little more.
7. Spoon the warm beans over the tomatoes, then top with the chops. Drizzle a little more extra virgin olive oil over everything. Serve with mustard and crusty bread, if you like, and tuck in.
More Recipes Ideas
Method
1. Ideally a few hours before you want to eat, spread the lamb chops out in a single layer in a shallow dish. Drizzle over the olive oil, add the herbs, garlic and salt and mix thoroughly so they are evenly coated.
2. Cover and slide into the fridge for as long as you have to marinate.
3. When you are ready to cook, fire up the barbecue ready for hot direct grilling. You won’t need much fuel and make sure you leave a fire-free zone to move the chops to.
4. Spread the tomato slices out over a serving plate. Season with salt and pepper and a drizzle of extra virgin olive oil. Leave to one side.
5. Set a small frying pan (skillet) over the fire and add the olive oil, beans, garlic and herbs. Season with salt and pepper and stir as the beans warm for a few minutes. Slide the pan off the heat.
6. Set the chops directly over the fire and grill for a few minutes, turning constantly like you would a steak until they are cooked to your liking. A temperature probe will read 60°C for medium, so take them a little beyond this if you like them cooked a little more.
7. Spoon the warm beans over the tomatoes, then top with the chops. Drizzle a little more extra virgin olive oil over everything. Serve with mustard and crusty bread, if you like, and tuck in.
