Lamb Chops with Gremolata, White Bean Mash and Fried Olives

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M&S Food

4 serving

Prep time: 40 mins

Cook time: 50 mins

Serves: 4

Chef Shelina Permalloo’s peppery lamb chops with fried olives and bean mash are the perfect balance of hot, salty and smooth and featured on the cooking competition brought to you by M&S Food, Cooking With The Stars. Get friends around the table and dig in, serve with a robust Italian red wine such as primitivo, for an Italian-themed dinner party. Using tinned beans to make a more-ish mash is an easy way to inject more fibre and protein into your diet. Next time serve this with seared and sliced rump steak for a tagliata-inspired twist.

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Ingredients Method

Ingredients

25g flat-leaf parsley
7 garlic cloves
100ml extra-virgin olive oil
1½ tsp freshly ground black pepper
1½ lemons, zested and juiced
1 vegetable stock pot
4 tbsp olive oil
2 rosemary sprigs
3 (400g) tins cannellini beans, drained and rinsed
3 tbsp plain flour
1 free-range large egg, beaten
100g panko breadcrumbs
160g pimento-stuffed olives
500ml vegetable oil, for frying
2 organic lamb racks
1 tsp salt
1 tsp red chilli flakes
2 tbsp salted butter

Method

Step 1

To make the gremolata, blitz the parsley, 2 garlic cloves, 100ml extra-virgin olive oil, ½ tsp freshly ground black pepper, zest and juice of 1 lemon together in a food processor. Pour into a pan and set aside to warm through later.

Step 2

For the white bean mash, put the stock pot in a heatproof jug and pour over 350ml boiling water, mix to dissolve then set aside.

Step 3

Set a pan over a medium heat, add 2 tbsp olive oil, 1 rosemary sprig and 3 finely chopped garlic cloves and fry for 1-2 mins until golden. Stir in the beans and remaining lemon zest and juice from ½ a lemon. Add the hot stock and boil for 3-4 mins until the beans are soft.

Step 4

Remove the rosemary sprig and blend the bean mixture in a food processor or blender until you have a creamy purée. Scrape the mixture into a small saucepan and season with salt and pepper. Keep warm until ready to serve.

Step 5

To make the fried olives: put the flour, egg and panko into three different bowls. Season all three with salt and freshly ground black pepper. Dip the olives in the flour, the egg, then the breadcrumbs.

Step 6

Heat the vegetable oil in a deep pan. When a piece of bread sizzles in the oil immediately, add the olives in batches. Deep fry for about 4-5 mins until golden brown. Keep warm.

Step 7

Score the fat on the lamb and cut into double thick chops, each with 2 bones. Finely chop the rosemary leaves from the remaining 1 sprig, then mix with salt, remaining 1 tsp pepper, and chilli flakes and rub over the chops.

Step 8

Heat 2 tbsp olive oil and butter in a hot pan, then add the lamb chops. Turn down the heat to medium-high and brown the chops about 4-6 mins each side. Add the remaining 2 crushed garlic cloves, turn the heat down, and keep spooning the buttery oil over the chops. When the garlic is golden, after 1-2 mins, remove from the heat. Cover with a lid and rest for 5 mins.