12 lamb chops or cutlets (with or without the bone) 5 tbsps extra virgin olive oil 2 tbsps balsamic vinegar salt and black pepper 75g butter 3 garlic cloves, peeled and grated 2 sprigs of rosemary, leaves only, finely chopped juice of 1 lemon 2 x 400g tins butter beans, drained 6 spring onions, trimmed and finely sliced
1 Preheat the grill to the highest setting. Place the lamb chops or cutlets in a bowl with the two tablespoons of the olive oil, all the vinegar and a big pinch of salt and pepper. Rub in the marinade well before placing the lamb under the grill and cooking for five minutes on each side.
2 While the lamb is cooking, melt the butter in a saucepan and add the garlic and rosemary. When the butter starts to bubble and go slightly nut brown in colour, squeeze in the lemon juice and add the beans and spring onions. Stir well until heated through.
3 Turn off the heat and mash the beans with a potato masher. You don't need a fine paste, lumps are good. Pour in about three tablespoons of the remaining olive oil or enough to get the consistency as you like it. It will be quite firm.
4 Once the lamb chops are cooked, allow them to rest and pour any juices into the bean mash. Taste the mash for seasoning and serve with the lamb. Great to tuck into when you have guests over. Try starting with the sweetcorn and spring onion fritters (page 137) to whet a few appetites.
Recipe taken from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)
