Herb-crusted lamb with garlic flageolets
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; peeled | |
| 2 | 175 g lamb chump chops; bones removed and | |
| ; trimmed of fat | ||
| Olive oil for frying | ||
| 2 | smalls | Leeks |
| 1 | Carrot; finely diced | |
| 1 | Celery stick; finely diced, plus | |
| ; some | ||
| Leaves to garnish | ||
| 2 | slices | Thick white bread |
| Mixed herbs; (flat leaf parsley, | ||
| ; chives and basil) | ||
| 1 | Pinches cayenne pepper | |
| 1 | teaspoon | Dijon mustard |
| 2 | larges | Plum tomatoes |
| ½ | teaspoon | Fresh thyme leaves; (lemon if possible) |
| 1 | pinch | Sugar |
| 150 | millilitres | Chicken stock |
| 1 | 400 gram can flageolet beans; drained and rinsed | |
| Salt and freshly ground black pepper | ||
Directions
1 Heat a frying pan and preheat the oven to 240c/450f/Gas 8. Halve one whole garlic clove and rub all over the chops. Brush all over with some oil.
2 Season the chops, add to the frying pan and cook for two minutes on each side until lightly browned and just tender.
3 Heat a saute pan and add some oil. Stir in the carrot and celery and cook for 4-5 minutes until softened but not browned.
4 Chop the leeks and add to the pan. Then chop the herbs. Cut the crusts off the bread and place in a food processor with the herbs and cayenne.
5 Whizz to make fine crumbs, slowly drizzle in 1 tbsp olive oil through the feeder tube and season.
6 Put the chops on a baking tray and spread over the mustard. Top with the breadcrumbs, reserving any left over. Place in the oven and cook for 8-10 minutes or until the lamb is tender.
7 Crush the garlic and add with the thyme to the vegetables. Cook on a gentle heat for 2-3 minutes without colouring.
8 Using a flame, peel the tomatoes and cut into quarters to remove the seeds. Finely dice the flesh and stir into the vegetable and garlic mixture with the sugar. Cook for a minute or so, stirring all the while, then pour in the stock and allow to simmer.
9 Add the beans to the garlic mixture with the remaining breadcrumbs. Cook for another minute or so to just warm through.
10 Deep-fry the celery leaves in the oil and drain on kitchen paper. spoon some of the beans onto a serving plate and arrange one lamb chop on top.
Garnish with the celery leaves and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.