Rosemary lamb chops with bean salad
Lamb, rosemary and beans can be seen as wintery but we’ve tweaked it to be an irresistible summer supper. Cook the chops on the barbecue if you like.
Angela Hartnett cooked this recipe for Nick Grimshaw and guests Vogue and Spencer on episode 18, season 2 of Dish, the Waitrose podcast. It was served alongside this cheese & bacon Hasselback potato bake.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- CourseMain meal
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- 4 anchovy fillets, from a jar, chopped
- 1 tbsp finely chopped rosemary
- ½ unwaxed lemon, zest and juice
- 2 cloves garlic, crushed
- 1½ tbsp Essential Olive Oil
- 4 Waitrose British Lamb Loin Chops
- 1 tsp Essential Pure Clear Honey
- 400g can Essential Cannellini Beans, drained and rinsed
- 1 Essential Celery stalk, finely sliced diagonally
- ¼ Essential Red Onion, thinly sliced
- ½ x 25g pack flat leaf parsley, roughly chopped
Combine the anchovies, rosemary, lemon zest, garlic and 1⁄2 tbsp oil in a pestle and mortar with a pinch of salt. Pound together to a paste. Tip into a dish with the lamb and coat the meat. Set aside for 20 minutes or ideally chill for 4 hours.
Before you’re ready to cook the lamb, in a mixing bowl whisk together the remaining 1 tbsp oil with the lemon juice and honey; season. Add the beans and leave to marinate.
Heat a barbecue or griddle pan to a high heat. Discard any excess marinade and cook the lamb chops on their fat side for 2 minutes, then cook each flesh side for 3-4 minutes, until all surfaces of the meat are thoroughly cooked and nicely browned. Allow to rest for 2 minutes while you toss the celery, onion and parsley through the beans. Serve the lamb and bean salad with any resting juices poured over.
Waste Not: Finely chop leftover parsley and garlic, then mix with lemon zest to make a delicious gremolata. Sprinkle over grilled meats, fish, vegetables and pasta.
Angela serves the lamb with a vinaigrette dressing made with 1tsp Dijon mustard, 30ml extra virgin olive oil and 10ml red wine vinegar.
And to drink...
Fruity, full-bodied and velvety smooth, La Piuma Montepulciano d’Abruzzo, Italy (75cl), is a great match for these chops.
Typical values per serving when made using specific products in recipe