INGREDIENTS

INSTRUCTIONS

9
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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1749
Calories From Fat: 327
Total Fat: 37.3g
Cholesterol: 107mg
Sodium: 3182.8mg
Potassium: 6651.6mg
Carbohydrates: 232.8g
Fiber: 65.1g
Sugar: 10.8g
Protein: 131.2g