Lamb Chops, Smashed Butter Beans and Rosemary
Lamb is expensive and therefore a treat that should be handled with care. Best served slightly pink accompanied by these smashed butter beans and a generous handful of peppery rocket. Condiments wise, we love Dijon mustard, but if you are a mint sauce fan, why not add a generous spoonful to the side of your plate (find it in optionals in the ingredients list). FYI 👋 This recipe only offers 2 cutlets per person, so you may want to add an extra packet for hungrier family members.
Method
Based on 4 servings, adjust as needed.
Step 1
Into a large mixing bowl add the lamb chops. To the lamb add the balsamic vinegar and of the grated **grated garlic, half of the olive oil half of the chopped rosemary, half of the dijon mustard, a large pinch of salt and a generous twist of black pepper. Marinade for as little or long as you have.
Step 2
Preheat a large frying pan or griddle pan on a high heat. Remember to turn on your extractor as lamb fat and balsamic vinegar tend to smoke a little.
Step 3
Lay the marinated lamb into the hot pan and cook on each side for 2 mins per side for rare, 3 mins per side for medium rare, 4 mins per side for medium and 5 mins per side for well done. Once cooked, remove the lamb chops from the pan and allow to rest.
Step 4
While the lamb is cooking, (or resting if you aren't in a massive rush), add the remaining olive oil to a medium size saucepan or frying pan and turn the heat to medium. once hot, add the butter and allow it to foam before adding in the remaining grated garlic the chopped spring onions, salt** and pepper. Cook for 1 minute before pouring in the drained butter beans. Fill one of the tins a 1/2 full with water. Add this to the beans along with the remaining chopped rosemary and Dijon mustard. Cook for a few minutes, using a potato masher to mash the beans to a chunky texture. Add the final splash of water, if you feel the beans need to be a little wetter. The texture should be like crushed potatoes rather than mashed potatoes.
Step 5
Pour the resting juices from the lamb into the beans and mix well. Check for seasoning and if serving with rocket, remember to give the salad a drizzle with the remaining balsamic and a little olive oil. Don't forget to offer Dijon mustard or mint sauce on the side.
- Ingredients
- Based on 4 servings
-
2 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
4 tbsp Mint Sauce 1x Sainsbury's Mint Sauce 250ml -
60g Rocket 1x Sainsbury's Wild Rocket 60g -
4 Spring Onions 1x Sainsbury's Spring Onions Bunch 100g -
3 tbsp Balsamic Vinegar, plus a little more for the salad dressing 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
2 Tins Butter Beans, drained 2x Napolina Butter Beans 400g (240g*) -
4 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
2 tsp Rosemary, leaves chopped 1x Sainsbury's Fresh Packed Rosemary 20g -
8 Lamb Chops 2x Sainsbury's British or New Zealand Lamb Chops 340g -
40g Butter 1x Sainsbury's British Butter, Unsalted 250g -
4 tbsp Olive Oil, plus a little more for salad dressing 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g