Rosemary lamb chops with bean salad
Rosemary lamb chops with bean salad
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Ingredients
Method
Combine the anchovies, rosemary, lemon zest, garlic and ½ tbsp oil in a pestle and mortar with a pinch of salt. Pound together to a paste. Tip into a dish with the lamb and coat the meat. Set aside for 20 minutes or ideally chill for 4 hours.
Before you’re ready to cook the lamb, in a mixing bowl whisk together the remaining 1 tbsp oil with the lemon juice and honey; season. Add the beans and leave to marinate.
Heat a barbecue or griddle pan to a high heat. Discard any excess marinade and cook the lamb chops on their fat side for 2 minutes, then cook each flesh side for 3-4 minutes, until all surfaces of the meat are thoroughly cooked and nicely browned. Allow to rest for 2 minutes while you toss the celery, onion and parsley through the beans. Serve the lamb and bean salad with any resting juices poured over.
