Ingredients
9 total- 0.5 tsp of olive oil, plus a drizzle for the lamb
- 2 leeks, washed and sliced
- 300 g of brussels sprouts, shredded
- 1 tbsp of unsalted butter
- 400 ml of chicken stock
- 1 handful of of fresh tarragon or 1tsp dried tarragon
- 8 lamb chops, fat trimmed
- 4 garlic cloves, skin on and bashed
- 2 rosemary sprigs
Method
4 stepsStep 1
Heat the olive oil in a frying pan over a medium-low heat, and cook the leeks for about 10 mins, until softened. Add the sprouts and toss in the butter; cook for 10 mins more.
Step 2
Pour in the stock, then add the tarragon with some salt and pepper and let it simmer while you cook the lamb chops.
Step 3
Lightly oil and season the lamb chops all over. Heat a large frying pan over a medium-high heat and add the chops, garlic and rosemary. Hold the fatty side of the chops against the heat of the pan for a few mins to crisp up, then cook for 3 mins on each side, or until cooked to your liking. Remove from the pan and leave to rest for 5 mins, then pour the lamb juices into the braised sprouts and leeks.
Step 4
To serve, pile the veg onto plates alongside the lamb chops season with black pepper. The dish will keep in the fridge for up to 2 days; reheat until piping hot.