INGREDIENTS

INSTRUCTIONS

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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