Yield: 2 servings
|75 g lamb noisettes or 2 - 4 chump chops; depending on size
|Garlic cloves; two cut into 9
|; slivers and two
|; finely chopped
|Tiny fresh rosemary sprigs
|Extra virgin olive oil
|Onion; finely chopped
|Celery sticks; diced
|Heaped tsp fresh thyme leaves
|Canned anchovy fillets; drained and finely
|Glass red wine; about 120ml/4fl oz
|Lamb or chicken stock
|400 gram can chopped tomatoes
|400 gram can cannellini beans; drained and rinsed
|Chopped fresh flat-leaf parsley
|Salt and freshly ground black pepper
|Grated Parmesan to garnish
Method 1 Make three small incisions in the skin of each noisette, between the fat and meat if using chump chops. Insert the garlic slivers and rosemary sprigs. Season with pepper. Place in a non-metallic dish and drizzle over half of the oil. Cover and leave for 15 minutes or up to 24 hours in fridge.
2 Heat a saute pan. Add 2 tbsp of oil and fry the onion, carrot, celery and thyme over a high heat for about 10 mins, stirring regularly until softened and lightly browned, then stir in the finely chopped garlic and anchovies.
3 Pour in the red wine, scraping the bottom of the pan to release any sediment, then add the stock, tomatoes and tomato puree. Season, bring to the boil, then reduce the heat and simmer for another 15-20 minutes until well reduced and thickened, stirring occasionally.
4 Heat a griddle pan, barbecue or grill. Shake any excess oil from the lamb and add to the pan of your choice. Cook for 3-4 minutes on each side until lightly charred and just rare. Season with salt and snip away the string.
5 Add the beans and most of the parsley to the tomato mixture and stir to combine. Season and cook for 5 minutes or until heated through.
6 Add the grated Parmesan and spoon into wide-rimmed bowls, garnish with the rest of the parsley and arrange the lamb on top to serve.
7 You can sprinkle more grated Parmesan over top to garnish, or pare some strips from a block of cheese with a potato peeler. Serve with rustic bread.
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