Garlic & Rosemary Lamb Shoulder Chops with Herbed Beans Recipe | Abel & Cole

Garlic & Rosemary Lamb Shoulder Chops with Herbed Beans

Cooking time
Serves2 people
Garlic & Rosemary Lamb Shoulder Chops with Herbed Beans

Herb is the word in this fragrant feast of rosemary and garlic crusted roast lamb, served with a hearty side of mixed white beans tossed with seasonal veg and fresh sage.

Ingredients

  • 2 garlic cloves
  • A handful of rosemary leaves
  • 1 onion
  • 1 courgette
  • 2 tbsp olive oil
  • 2 lamb shoulder chops
  • Sea salt
  • Freshly ground pepper
  • 400g tin of cannellini beans
  • 400g tin of butter beans
  • 200ml boiling water
  • 1 chicken stock cube
  • A handful of sage leaves
  • 1 lemon
  • 50g rocket
Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. Preheat your oven to 200°C/180°C/Gas 6. Peel both garlic cloves and thinly slice them. Set half the garlic to one side for later. Finely chop the rosemary leaves. Scatter the rosemary leaves into a roasting tin along with the sliced garlic you haven’t set aside.
2. Peel the onion and finely chop it. Trim the courgette and slice it into 1cm-thick rounds.
3. Pour 1 tbsp olive oil into a large frying pan and warm to a high heat. Rub the lamb chops with a generous pinch of salt and pepper on all sides. When the pan is smoking hot, add the lamb and cook for 2 mins on each side, till browned. Transfer the lamb to the roasting tin with the rosemary and garlic, and turn to coat in the herbs. Slide the lamb into the oven and roast for 10 mins, then set to one side to rest for 5 mins.
4. Meanwhile, lower the heat under the frying pan and add an extra 1 tbsp olive oil if needed. Slide in the onion and courgette with a pinch of salt and pepper, and fry for 5 mins, stirring once or twice.
5. Drain both tins of beans and rinse with cold water. Stir the beans into the pan along with the reserved garlic. Pour in 200ml boiling water and crumble in the stock cube. Bring to a simmer and cook for 10 mins.
6. Roughly chop the sage leaves. Stir the sage into the beans. Squeeze in the juice from half the lemon and stir in half of the rocket leaves. Taste the beans and add more salt and pepper or lemon juice if you like.
7. Divide the beans between a couple of warm plates. Slice the lamb and arrange on top. Serve with the remaining rocket, and wedges of lemon for squeezing.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate