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- Lamb Chops with Gremolata, White Bean…
Lamb Chops with Gremolata, White Bean Mash and Fried Olives
-
4 serving
Prep time:
Cook time:
Serves: 4
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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.
Step 9
Slice each set of chops into 2 and serve with the bean purée, warmed-through gremolata sauce and fried olives.
Tips or serving suggestions
Leftover gremolata will keep in an airtight container for up to 2 days and is delicious served sprinkled over pasta or salads.
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