| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Can’t, Cook, Won’t, Cook |
2 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; peeled |
| 2 |
|
175 g lamb chump chops; bones removed and |
|
|
; trimmed of fat |
|
|
Olive oil for frying |
| 2 |
sm |
Leeks |
| 1 |
|
Carrot; finely diced |
| 1 |
|
Celery stick; finely diced, plus |
|
|
; some |
|
|
Leaves to garnish |
| 2 |
sl |
Thick white bread |
|
|
Mixed herbs; (flat leaf parsley, |
|
|
; chives and basil) |
| 1 |
|
Pinches cayenne pepper |
| 1 |
ts |
Dijon mustard |
| 2 |
lg |
Plum tomatoes |
| 1/2 |
ts |
Fresh thyme leaves; (lemon if possible) |
| 1 |
pn |
Sugar |
| 150 |
ml |
Chicken stock |
| 1 |
|
400 gram can flageolet beans; drained and rinsed |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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.
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