Rosemary Lamb Chops with Beans

Charmaine Lu -

  • 4 chopped anchovies from a jar
  • 1 tbsp chopped rosemary
  • ½ lemon, zest only
  • 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
  • ½ sliced red onion
  • 15g chopped parsley
  • Mix the anchovies, lemon zest, garlic, rosemary and ½ tbsp of oil in a pestle and mortar. Season well, then add to a dish with the lamb chops and turn to coat. Set aside for a few hours to marinate. Meanwhile, mix the remaining oil, lemon juice and honey in a bowl, then add the beans and leave to marinate, too.
  • Heat a griddle pan and cook the chops on the fatty edge for 2 mins, then turn and cook for 3 mins on each side or until to your liking. Leave to rest for 3 mins. Meanwhile, toss the onion, celery and parsley through the beans, and serve alongside the lamb with the resting juices drizzled all over.
30 mins
2 serving