Maison Ardoise · Main dishes

Garlic & Rosemary Lamb Chops with Herbed White Bean Ragout

Name: Garlic & Rosemary Lamb Chops with Herbed White Bean Ragout
Total time: 40 min
Yield: 4 servings
Ingredients: 8 whole Lamb loin or rib chops, about 2.5 cm thick; 5 clove Garlic; 2 sprig Fresh rosemary; 1 whole Lemon; 4 tbsp Olive oil; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 whole Shallot; 200 g Cherry tomatoes; 800 g Canned white beans (cannellini or flageolet), drained; 150 ml Low-sodium vegetable or chicken stock; 100 g Baby spinach; 10 g Fresh flat-leaf parsley

Lamb loin or rib chops marinated with garlic, rosemary and lemon zest and seared pink, served over a soft, garlicky ragout of white beans, tomato and spinach in the style of a Provençal bistro.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Lamb loin or rib chops, about 2.5 cm thick8 whole
Garlic5 clove
Fresh rosemary2 sprig
Lemon1 whole
Olive oil4 tbsp
Salt1.5 tsp
Black pepper0.5 tsp
Shallot1 whole
Cherry tomatoes200 g
Canned white beans (cannellini or flageolet), drained800 g
Low-sodium vegetable or chicken stock150 ml
Baby spinach100 g
Fresh flat-leaf parsley10 g

Quantities describe recipe usage, not package sizes.

Allergen notes

None of the major allergens. Check stock and bean labels.

Method

Marinate the lamb

Finely chop 2 garlic cloves and the leaves of 1 rosemary sprig. Mix with the finely grated lemon zest and 2 tbsp of the olive oil and rub over the chops. Leave for 15 minutes at room temperature (or up to 8 hours in the fridge). Wash your hands after handling the raw lamb.

Start the bean ragout

Heat the remaining 2 tbsp oil in a saucepan over medium heat. Add the finely chopped shallot and the remaining 3 garlic cloves, sliced, with the second rosemary sprig and cook for 3 minutes. Add the halved tomatoes and cook for 4 minutes, until they start to collapse. Add the beans, stock and 0.5 tsp of the salt and simmer for 8–10 minutes, crushing a few beans against the side of the pan to thicken.

Sear the chops

Season the chops with the remaining salt and the pepper. Heat a large heavy skillet over medium-high heat. Stand the chops on their fat edge for 2 minutes to render and brown, then lay them flat and cook for 3–4 minutes per side. For medium-rare, cook to 63°C (145°F) at the centre, the safe minimum for whole cuts of lamb, or 71°C (160°F) for medium. Rest for 5 minutes.

Finish the ragout

Remove the rosemary sprig. Stir the spinach into the beans until just wilted, then add a squeeze of lemon juice and most of the chopped parsley. Taste for salt.

Serve

Spoon the beans into shallow bowls, top with 2 chops each and pour over any resting juices. Scatter with the remaining parsley and serve with lemon wedges.

Thick chops give you a better crust before the middle overcooks. If yours are thin, sear them over higher heat for just 2 minutes per side and check the temperature early.

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