Lamb Chops with Black Garlic and Beans
Back home
1 min read

Lamb Chops with Black Garlic and Beans

Lamb Chops with Black Garlic and Beans

Ingredients

Method

  • 6 cloves of black garlic, crushed
  • 2 tsp brown sugar
  • 2 tsp red wine vinegar
  • 2 tsp chopped rosemary
  • 4 lamb leg steaks
  • 1 tbsp olive oil
  • 400g cherry tomatoes
  • 225ml chicken stock
  • 2 x 400g tins of flageolet beans, drained
  • Mix the garlic, vinegar, sugar and rosemary in a bowl and mash together to make a paste. Rub all over the lamb chops, and set aside for 10 mins. Heat the oil in a frying pan, scrape off most of the marinade from the lamb and fry the steaks for 4 mins on each side. Set aside and keep warm.
  • Add the tomatoes and another splash of oil to the pan and cook for 5 mins to blister, then remove and keep warm with the lamb. Add 150ml of stock and the reserved garlic marinade to the pan, simmer for 8 mins to thicken.
  • Meanwhile, add 75ml of stock and the beans to a saucepan with some seasoning and heat through, then mash with a fork. Spoon the crushed beans onto a plate, top with the rested lamb steaks, the sauce, and some extra rosemary to garnish.
35 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box