Lamb Chops
Grilled lamb chops with white bean, tomato and rosemary stew
Marinade for lamb chops
Ingredients
- 8 lamb chops
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Pinch sugar
- Few sprigs fresh rosemary chopped
- 1 clove garlic grated
Method
Mix the vinegar,oil, sugar, rosemary and garlic in a dish and mix in the lamb ensuring its well coated.
Cover and chill for a few hours. Remove from fridge 20 minutes before cooking.
Heat a grill pan or barbecue until hot and grill chops for a minute each side to seal. Season with salt. Lower heat and cook to desired temperature, rest for 5 minutes before serving.
White bean, tomato and rosemary stew
Ingredients
- 2 tablespoons oil
- 1 stick celery,chopped
- 2 red onions, peeled and chopped
- 2 cloves garlic, chopped
- 100ml white wine
- 1 tablespoon tomato puree
- 400g chopped tinned tomatoes
- 400g tin cannellini beans, drained
- 350ml vegetable stock
- 2 tablespoons fresh chopped rosemary
- Handful chopped fresh parsley
Method
Cook the celery, onion and garlic in the oil over low heat until soft and golden - about 20 minutes,
Add the tomato puree and cook for a minute. Add the wine and simmer for 2 minutes.
Add the stock and tomatoes and simmer for 10 minutes. Add the beans and simmer further 20 minutes. Add rosemary and parsley. Cook 2 minutes and check seasoning.
Serve on the side with the chops.
