Lamb Chops with Flageolet Beans and Caramelised Leeks

Submitted By:
Peaches

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No. of Servings:
2

Preparation time:
15min(s)

Course:
Main

Cooking time:
25min(s)

Cooking Instructions:
Grind the sage, thyme garlic and olive oil to a thick paste and rub over the lamb chops.

Warm olive oil over a medium heat, add the beans, red onion, garlic, thyme, tomatoes and parsley and cook for 3 minutes whilst stirring regularly.
Add the balsamic vinegar and a lemon juice and season with salt & pepper, stir, cook for a further 3 minutes then remove from heat. Set aside and keep warm.

Cook the leeks in olive oil and a knob of butter until they have softened and reduced. Add the balsamic vinegar and brown sugar and cook for a further 5 minutes on a medium-low heat - the mixture will start to caramelise. Remove from heat, set aside and keep warm.

Pan fry the lamb chops until they are seared on the outside but still pink in the middle. Remove from the pan and keep warm in the oven at a low heat.

Deglaze the frying pan by adding a good splash of balsamic vinegar and returning to the pan to a medium heat. Sizzle the balsamic for a few seconds whilst scraping any sediment from the pan. Pour into the caramelised leek mixture and stir through.

To serve, divide the bean mixture between two warm dinner plates, place the chops on top and spoon over the caramelised leeks.

Ingredients:
4 lamb chops
1 tbsp sage, chopped
1 tbsp thyme leaves
3 garlic cloves, crushed
olive oil

For the beans:
400g canned flageolet beans, drained and rinsed
1 red onion, finely chopped
2 garlic cloves, chopped
2 thyme sprigs
10 fresh cherry tomatoes, quartered
1 tbsp chopped flat leaf parsley
1 tbsp olive oil
Dash of balsamic vinegar
Juice of half a lemon
Sea salt and ground black pepper

For the caramelised leeks:
1 leek, finely sliced
1 tbsp olive oil
1 knob of butter
1 tsp brown sugar
50ml good quality balsamic vinegar