Rosemary Lamb Chops with Beans

Charmaine Lu -
  • 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