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HERB-CRUSTED WELSH LAMB WITH BRAISED FLAGEOLET BEANS

Preparation time: 10 minutes

Country: English

Recipe for: 6 persons

Complexity:

Main Courses

Smeg recipe

Author: Indipendenti

Main ingredients : lamb , garlic , flageolet beans , tomatoes

Ingredients

For the herb-crusted chops:

1 clove garlic, halved - 6 x 175g Welsh lamb chump chops - 3 ½ tablespoons olive oil - 4 medium slices white bread, crusts removed - 1 tablespoon each of chopped parsley, basil and chives

 

For the braised flageolets:

1 tablespoon olive oil - 1 small onion, peeled and sliced - 1 garlic clove, peeled and crushed - Sprig of thyme - 1 x 400g tin of flageolet beans, drained - 240mls chicken stock - 2 large tomatoes, chopped - Salt & freshly ground  -black pepper

METHOD

Rub cut garlic cloves all over the chops.

Brush with 1 ½ tablespoons oil, season and put aside.

Meanwhile make the herb crust by blending the bread and herbs with the remaining olive oil in a food processor to make fine crumbs. Put aside.

Preheat a grill.

Heat a griddle pan or frying pan and cook the chump chops for 2 minutes on each side.

Transfer to a Pyrex non-stick baking tray and top with the breadcrumb mixture. Cook under the hot grill for 8-10 minutes, until tender. 

For the braised flageolets, heat oil in a saucepan and gently cook the onion and garlic. Add thyme, beans, chicken stock and tomatoes. Season and simmer for 5 minutes.

Spoon the beans onto 6 plates and put a chop on each. Serve with buttered new potatoes.

 

 

 

 

  

Products used

TR4110AZ | Smeg UK

TR4110AZ