Lemony Lamb Chops with Tuscan Beans

Lemony Lamb Chops with Tuscan Beans

Lemony Lamb Chops with Tuscan Beans

Lemony Lamb Chops with Tuscan Beans

When it's cold outside light food isn't what your body craves.
The body craves comfort food, whole food that will fill and warm you up and allow you to forget what's going on outside.
Yet while heavier comfort definitely has it's place I can't eat it every day.

Often I find myself wanting simple food that will do the trick and fill me up but not so much that I start feeling as lardy as the pigs fattening in the farmyard across the road.

I love lamb although for some reason it's incredibly expensive what live (in the Pyrenees) and for that reason when I do get it I want to taste it and not "cook it's legs off".
Simple is what I like and simple is how lamb should be eaten.
Lamb is a delicate meat, especially the cutlets, and overcooking just looses the incredible taste that the meat brings.
If you feel the need to cremate your meat use a less expensive cut, like shoulder that can withstand longer cooking times.

This dish has a mixture of simple and light (lamb) with incredible light flavours (lemon) married with hearty, yet light, Tuscan style beans.
It's a quick and easy dish that leaves you satisfied, not wanting more but with the ability to move afterwards.

There's chili in this dish but not much. I find that the chili goes really well with the lemon and herbs but just gives it a little something else. If you prefer a slightly more traditional flavour you can leave the chili out.
If you like more of a creamy texture then you can always add a couple of tablespoons of creme fraiche to the beans just before serving.

Finally, this is a "one pot dish" so there's only one cooking vessel involved. It's simple and easy - perfect for the lazy washer upper like me!

Bon Appetit!

Lemony Lamb Chops with Tuscan Beans

Recipe for 4 people

8 Lamb Chops
1/2 tsp Sea Salt
1/2 tsp Ground Black Pepper
2 tbsp Olive Oil
2 tsp Plain Flour
300 ml Chicken Stock
1 Onion - chopped
2 Garlic cloves - minced
1 can (540 ml) White Kidney Beans - drained and rinsed
1 tbsp Fresh Parsley - chopped
1 tbsp Fresh Rosemary - chopped
½ tbsp Fresh Mint - chopped
½ tsp Fresh Chili - de-seeded and chopped finely
1 tbsp Lemon Juice
Zest of 1 Lemon

The Mix: 

Sprinkle lamb chops with salt, pepper and lemon zest and rub in well
In a frying pan, heat half of the olive oil over medium-high heat and fry the chops, turning once, about 2½ minutes on each side then transfer to a warm plate, cover and keep warm 

Drain fat from the pan and turn heat to low
Sprinkle flour into pan and whisk in half of the stock until combined and smooth
Turn heat back to medium and bring to boil, whisking continuously until thickened
Pour sauce into separate container, cover and keep warm

Put remaining oil in pan and add onion, garlic, rosemary and chili, stirring occasionally, until softened
Add kidney beans and remaining stock then gently heat through
Using a hand masher mash about ¼ of the beans in the pan
Stir in parsley, mint and lemon juice the season with salt and pepper
Spoon beans onto plates, top with lamb chops and drizzle sauce around beans

Bon Appetit!

Drink This: 

Check out this Chianti - it is light enough to withstand the lemon but it's a huge fan of simple charred meats such as Lamb

Lemony Lamb Chops with Tuscan Beans

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