Rosemary Lamb Chops with Beans
Back home
1 min read

Rosemary Lamb Chops with Beans

Rosemary Lamb Chops with Beans

Ingredients

Method

  • 4 chopped anchovy fillets from a jar
  • 1 tbsp chopped rosemary leaves
  • ½ lemon, zest and juice
  • 2 crushed garlic cloves
  • 1.5 tbsp olive oil
  • 4 lamb chops
  • 1 tsp honey
  • 400g tin of cannellini beans, drained
  • 1 sliced celery stalk
  • ¼ red onion, sliced
  • 15g chopped parsley
  • Mix the anchovies, lemon zest, anchovies and ½ tbsp of oil in a pestle and mortar with some salt and pepper. Pound to a paste, then rub all over the lamb chops. Leave to marinate for 4 hours. When ready, mix the remaining oil with the lemon juice and honey, and season well. Mix with the beans and leave to one side.
  • Heat up a griddle pan and cook the lamb chops for 2 mins on the fatty side, then 3 mins on each side or until done to your liking. Leave to rest for 2 mins, toss the onion, celery and parsley through the beans, then serve with the resting juices drizzled over the top.
30 mins
2 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