Marinated Lamb Chops with Crushed Broad Beans
These moreish lamb chops are marinated with freshly chopped rosemary, garlic, lemon juice and seasoning and either pan fried or cooked on the barbecue and served with crushed broad beans flavoured with fresh mint and crème fraîche.
- 4 lean lamb cutlets or chops
- 1 teaspoon freshly chopped rosemary leaves
- 1 large garlic clove, peeled and finely crushed
- Juice of ½ small lemon
- 2 tablespoons rapeseed or olive oil
- 300g fresh broad beans (podded) or 900g fresh whole broad beans
- 2 tablespoons crème fraîche
- 3 tablespoons freshly chopped mint
- In a shallow bowl mix together the rosemary, garlic, lemon juice, oil and seasoning. Spread over the chops on both sides. Cover and marinate in the fridge for 20 minutes.
- Heat a griddle pan until hot. Remove any excess marinade from the chops and cook for 6-8 minutes on each side. Alternatively, cook the chops on a prepared barbecue. Transfer the chops to a warm plate.
- Meanwhile, bring a large pan of water to the boil. Add the beans, reduce the heat and cook for 3-4 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean.
- Return the beans to the pan, heat slightly and crush with a potato masher. Remove from the heat, season and stir through the crème fraîche and mint.
- Spoon the crushed beans onto a large warm plate, arrange the chops on top then serve immediately.