2 punnets of 500g free range lamb rib chops
1 large packet of green beans
Extra virgin olive oil
For the herb-crust:
2 tsp chili flakes
2 tsp dried rosemary
1/2 tsp sea salt
1 tsp garlic flakes
1/2 tsp mixed pepper corns, cracked
2 juniper berries
1 Mortar and Pestle
1 plastic chopping board
1 griddle pan
1 small pot for the beans
Serves 4 people, two chops each
Preparation: 10 minutes
Cooking time: 25 minutes
Turn the oven on to 180C. Boil the kettle and place the griddle plan on high-heat.
In the Mortar and Pestle combine all the ingredients for the herb-crust, bruise them until they have all been mixed together. Place the chops on a plastic board, cover them in olive oil and massage in all the herbs. Cut the nasty bits off the beans and wash them.
The griddle pan should be very hot by now, pour in a lug of olive oil, wait 20 seconds for the oil to heat up and place the lamb chops on the heat. Only turn them once they have started to become crispy and caramelized.
Once both sides have been fried, if there are any herbs left over, sprinkle the remainder of them onto the chops, with a few sprigs of fresh rosemary and cook in the oven for about 10 minutes- check after 7 minutes. While the chops are in the oven place the beans in hot water and boil for 5 minutes (BUT, follow instructions on the packaging). Get a bowl with ice ready for when the beans are done, this will shock them and prevent them from turning floppy and gross.
The meat should be ready, rest for 5 minutes. Place the beans in a bowl with a tablespoon of Dijon mustard and a drizzle of olive oil.
I usually don’t eat starch at night but feel free to add any starch with the meal, couscous would go beautifully with the chops.