Lamb Chops with a Narge of Beans
Charred lamb with rosemary, served over runner beans, broad beans and green beans gently cooked in butter and finished with fresh chives!
Ingredients
- 6 lamb chops
- 1 tbs veg oil
- salt and pepper
- sprig of rosemary
Vegetables
- 200g runner beans sliced
- 200g broad beans, podded
- 100g green beans, topped and tailed and 1/2d
- 50g butter
- 50ml water
- few sprigs chives, chopped
Method
Pre heat the BBQ until hot and the coals are white.
Pop the lamb onto the BBQ and cook until slightly charred on both sides season and sprinkle with rosemary.
In a pan heat the butter with the water pop in all the veg and boil rapidly for 2 minutes season.
Spoon the veg into the centre of the plate and lamb and place on top.
Ingredients
- 6 lamb chops
- 1 tbs veg oil
- salt and pepper
- sprig of rosemary
Vegetables
- 200g runner beans sliced
- 200g broad beans, podded
- 100g green beans, topped and tailed and 1/2d
- 50g butter
- 50ml water
- few sprigs chives, chopped
Method
Pre heat the BBQ until hot and the coals are white.
Pop the lamb onto the BBQ and cook until slightly charred on both sides season and sprinkle with rosemary.
In a pan heat the butter with the water pop in all the veg and boil rapidly for 2 minutes season.
Spoon the veg into the centre of the plate and lamb and place on top.
