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Lamb chops with butter bean gratin

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Fire up the griddle for hearty lamb chops with a taste-of-the-garden gratin. Equipment and preparation: You’ll need 4 x 100ml/3½fl oz ramekins.

Method


  1. Preheat the grill to high.

  2. Rub the olive oil over the lamb chops and season with salt and freshly ground black pepper.

  3. Heat a griddle pan until hot and grill the lamb chops for two minutes on each side. Remove from the pan and keep warm

  4. For the gratin, heat a tablespoon of olive oil in a frying pan and gently fry the onion on a medium heat for five minutes, or until soft.

  5. Add the anchovy, tomatoes, butter beans, peas, mint, sherry vinegar and the remaining olive oil and simmer for a further five minutes.

  6. Spoon the butter bean mixture into the ramekins

  7. To make the topping, mix the breadcrumbs, parmesan and butter together until well combined. Sprinkle over the beans and place under the grill for 2-3 minutes, or until golden-brown.

  8. Serve with the lamb chops alongside the butter bean gratin.

Ingredients

For the lamb chops

  • 12 French-trimmed lamb chops
  • 125ml/4½fl oz extra virgin olive oil
  • salt and freshly ground black pepper

For the butter bean gratin

  • 1 red onion, finely chopped
  • 4 salted anchovy fillets, chopped
  • 8 tomatoes, chopped
  • 450g/1lb can butter beans, drained, rinsed
  • 100g/3½oz peas, fresh or frozen
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp sherry vinegar

For the topping

  • 150g/5oz breadcrumbs
  • 75g/2½oz parmesan, finely grated
  • 100g/3½oz butter

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