About This Recipe
For the marinade:
2 sprigs of rosemary
2 sprigs of thyme
3 fresh bay leaves
2 cloves of garlic
Grated zest of 1 lemon
Fresh ground salt and pepper
⅓ cup (80ml) olive oil
4 lamb chops
1 red onion, finely chopped
1 x 400g can of haricot beans, rinsed and drained
1 clove of garlic, crushed
Handful of basil leaves, torn
Handful of mint leaves, shredded
Handful of cherry tomatoes, halved
1 tbsp capers, chopped
1 tbsp balsamic vinegar
3 tbsp extra-virgin olive oil
- To prepare the marinade, strip the leaves of the herbs from the stalks and finely chop using your largest, sharpest knife. Mix in a large bowl with the lemon zest, garlic, seasoning and oil. Add the lamb chops and flip to coat the meat on both sides. Leave to marinade overnight, if you have the time, but even half an hour will improve the flavour.
- Place the finely chopped onion in a large bowl of cold water while you prepare the rest of the food.
- When the lamb has marinaded, heat a griddle or grill until it is medium-hot. Cook the lamb to your taste (I like roasted lamb rare, but lamb chops well-done) – 7-15 minutes on each side, depending on the thickness of the chops.
- While the lamb is cooking, make the bean salad (this is also a good one for picnics). Gently toss all the remaining ingredients (except for the oil and vinegar) together in a large bowl. Make the dressing by combining the extra-virgin oil and vinegar and pour this over the bean salad.
- When the lamb is cooked, drain the onion and stir it into the beans, then divide between two plates along with the lamb chops.