Lamb Chops with Black Garlic and Beans

Charmaine Lu -
  • 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