Herb-Crusted Lamb with Garlic Flageolets
- 3 Garlic cloves; peeled
- 2 175 g lamb chump chops;
- -bones removed and
- ; trimmed of fat
- Olive oil for frying
- 2 sm Leeks
- 1 Carrot; finely diced
- 1 Celery stick; finely diced,
- -plus
- ; some
- Leaves to garnish
- 2 sl Thick white bread
- Mixed herbs; (flat leaf
- -parsley,
- ; chives and basil)
- 1 Pinches cayenne pepper
- 1 ts Dijon mustard
- 2 lg Plum tomatoes
- 1/2 ts Fresh thyme leaves; (lemon
- -if possible)
- 1 pn Sugar
- 150 ml Chicken stock
- 1 400 gram can flageolet
- -beans; drained and rinsed
- Salt and freshly ground
- -black pepper
1 Heat a frying pan and preheat the oven to 240c/450f/Gas 8. Halve one
whole garlic clove and rub all over the chops. Brush all over with some
oil.
2 Season the chops, add to the frying pan and cook for two minutes on each
side until lightly browned and just tender.
3 Heat a saute pan and add some oil. Stir in the carrot and celery and cook
for 4-5 minutes until softened but not browned.
4 Chop the leeks and add to the pan. Then chop the herbs. Cut the crusts
off the bread and place in a food processor with the herbs and cayenne.
5 Whizz to make fine crumbs, slowly drizzle in 1 tbsp olive oil through the
feeder tube and season.
6 Put the chops on a baking tray and spread over the mustard. Top with the
breadcrumbs, reserving any left over. Place in the oven and cook for 8-10
minutes or until the lamb is tender.
7 Crush the garlic and add with the thyme to the vegetables. Cook on a
gentle heat for 2-3 minutes without colouring.
8 Using a flame, peel the tomatoes and cut into quarters to remove the
seeds. Finely dice the flesh and stir into the vegetable and garlic mixture
with the sugar. Cook for a minute or so, stirring all the while, then pour
in the stock and allow to simmer.
9 Add the beans to the garlic mixture with the remaining breadcrumbs. Cook
for another minute or so to just warm through.
10 Deep-fry the celery leaves in the oil and drain on kitchen paper. spoon
some of the beans onto a serving plate and arrange one lamb chop on top.
Garnish with the celery leaves and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
whole garlic clove and rub all over the chops. Brush all over with some
oil.
2 Season the chops, add to the frying pan and cook for two minutes on each
side until lightly browned and just tender.
3 Heat a saute pan and add some oil. Stir in the carrot and celery and cook
for 4-5 minutes until softened but not browned.
4 Chop the leeks and add to the pan. Then chop the herbs. Cut the crusts
off the bread and place in a food processor with the herbs and cayenne.
5 Whizz to make fine crumbs, slowly drizzle in 1 tbsp olive oil through the
feeder tube and season.
6 Put the chops on a baking tray and spread over the mustard. Top with the
breadcrumbs, reserving any left over. Place in the oven and cook for 8-10
minutes or until the lamb is tender.
7 Crush the garlic and add with the thyme to the vegetables. Cook on a
gentle heat for 2-3 minutes without colouring.
8 Using a flame, peel the tomatoes and cut into quarters to remove the
seeds. Finely dice the flesh and stir into the vegetable and garlic mixture
with the sugar. Cook for a minute or so, stirring all the while, then pour
in the stock and allow to simmer.
9 Add the beans to the garlic mixture with the remaining breadcrumbs. Cook
for another minute or so to just warm through.
10 Deep-fry the celery leaves in the oil and drain on kitchen paper. spoon
some of the beans onto a serving plate and arrange one lamb chop on top.
Garnish with the celery leaves and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
