Lamb Chops with Butter Bean Salad

Charmaine Lu -
  • 4 anchovies from a tin, chopped
  • 1 tbsp chopped rosemary
  • ½ lemon, zest and juice
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 4 lamb chops
  • 1 tsp honey
  • 400g tin of butter beans, drained
  • 1 celery stalk, sliced
  • ¼ red onion, sliced
  • 10g chopped parsley
  • Mix the anchovies, rosemary, lemon zest, garlic and ½ tbsp of oil in a pestle and mortar with some seasoning. Pound to a rough paste, then add to a dish with the lamb chops and turn to coat. Set aside to chill for 4 hours.
  • When ready, whisk 1 tbsp of oil with the lemon juice and honey. Season well, tip in the butter beans and leave to marinate. Meanwhile, griddle the marinated lamb chops for 2 mins on their fatty edge, then cook for 3 mins on each side. Rest for 2 mins, and toss the celery, onion and parsley through the beans. Serve the bean salad with a lamb chop on top, drizzled with the resting juices. Yum!
30 mins
2 serving