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Lamb with sweet and sour plums and runner beans

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Ross Burden

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To cook the lamb, rub the lamb chop with oil and season well. Place a small oven proof frying pan over a high heat, and fry the chop for two minutes on each side.

  3. Roast in the oven for five minutes. Remove and allow to rest for one minute.

  4. To make the sauce, pour the red wine into the hot frying pan. Add the sugar, cinnamon and plums. Stir together and cook for eight minutes until sticky.

  5. To serve, place the beans in the centre of a warm plate, place the lamb on top, pour the sticky sauce over and sprinkle the chervil over.

Ingredients

For the lamb

  • 200g/5½oz lamb chop
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the sauce

  • 50ml/2fl oz red wine
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 plums, stoned and sliced

To serve

  • 50g/1¾oz long green beans, blanched
  • 1 tsp chopped chervil

Shopping List

Lamb with sweet and sour plums and runner beans

Fruit and vegetables

Cooking ingredients

Drinks

Meat, fish and poultry

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