Aromatic Lamb Chops with Green Vegetables

Marinated in garlic and herbs and served with buttery broad beans and peas.

Ingredients:

For the lamb

• large sprig of thyme
• large sprig of rosemary
• large sprig of basil
• 2 cloves garlic, sliced
• 200 ml olive oil
• 12 X 75 g lamb, chump chops

For the vegetables

• 100 g unsalted butter
• 30 g shallots, chopped
• 100 g leeks, finely sliced
• 100 g peas
• 100 g podded broad beans
• 300 ml water
• 50 g baby spinach leaves
• handful chopped mint

Method:

1. For the lamb: pound the herbs and garlic in a pestle and mortar, mix with the oil in a shallow dish then add the lamb chops and coat them well. Marinate for 20 minutes, or overnight if possible.

2. For the vegetables: in a medium saucepan, melt 20g of the butter and gently fry the shallots and leeks until softened. Add the peas, broad beans, water and season well, then bring to the boil and cook the vegetables for 5 minutes until they’re softened and the water has nearly evaporated. Stir in the mint, spinach and remaining butter, season again and keep warm.

3. Remove the cutlets from the marinade and season with salt and pepper. Heat a griddle pan until very hot and fry the chops on a high heat for 4-5 minutes on each side or until done to your liking. Rest for a minute before serving with the buttery veg.

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