INGREDIENTS

INSTRUCTIONS

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.
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