- 250g baby plum tomatoes
- 2 courgettes
- 1 garlic clove
- 400g tin haricot beans
- 4 lamb loin chops
- A handful of rosemary, leaves only
- 1 tbsp balsamic vinegar
- ½ tbsp + 2 tsp olive oil
- 1 tsp sea salt + extra
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the baby plum tomatoes into a roasting tin. Roughly chop the courgettes. peel and crush the garlic. Add to the tin with ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix.
Roast the veg in the oven for 20 mins till the tomatoes start to burst and the courgettes have picked up a little colour.
While the veg roast, drain and rinse the haricot beans. Pick the leaves off the rosemary sprigs and finely chop them.
Rub 1 tsp olive oil into each lamb chop and season with a pinch of salt and pepper.
Heat a griddle or frying pan over a medium-high heat for 2 mins. Add the lamb chops. Fry for 10-12 mins, turning once or twice, till well browned (this’ll give you slightly pink lamb chops. Cook for a few mins more or less, depending on your preference).
Lift the lamb chops out of the pan. Loosely wrap them in foil to rest for 5 mins.
While the lamb chops fry and after the veg have roasted for 20 mins, tip the beans into the roasting tin. Stir in most of the rosemary. Return to the oven for 10 mins to heat through the beans. The veg should be tender.
Stir the balsamic vinegar into the beans. Taste and add a pinch more salt and pepper if it needs it. Serve the lamb chops with the bean salad, garnished with the last of the rosemary.