Lamb chops with creamy beans and salsa verde
This is on heavy rotation in my house and I hope you love it
If you’re looking for a speedy supper I think sometimes it’s hard to beat lamb chops. They are so quick and easy to cook but I think we don’t cook them often enough. Or rather perhaps I don’t and every time I do, I’m reminded I should do it more often. To fry them takes about 7 minutes, and if you want a more showy affair and you want to cook them as a rack of lamb in the oven they take around 20 minutes. Not bad going, I think you’ll agree!
You may not know that there are actually three types of lamb chops, all delicious in their own right, but my favourite is the king of all lamb cuts: the rib chop. I suppose these are the equivalent of a ribeye steak on a cow. They have a long, thin rib bone extending from the tiny lollipop of meat. They are full of flavour, and very tender. These are the chops that make up a rack of lamb. If buy the rack of lamb as a whole then I definitely recommend asking the butcher to give it a French trim as I just think it looks the nicest. And we know presentation is key!
You can also get loin chops and shoulder chops which you can cook in much the same way, often a little meatier so might need a few more minutes. They are just as delicious - they just don’t look quite as elegant which might not matter to you and doesn’t to me either if this is all I find at the butcher. Still very delicious.
You know that I am really passionate about showing that delicious food really doesn’t have to be complicated and that you don’t need to spend ages in the kitchen either. This comes together in less than 30 minutes and is the kind of meal I would be delighted to pay for in a restaurant. The combination of crispy lamb with creamy beans and the bursting garlicky tomatoes is so so good. But like with lots of dishes, it is perhaps the finishing touches of quickly pickled red onions and a drizzle of salsa verde that really takes it to the next level.
Salsa verde is such a secret weapon in the kitchen. Very simple to make but once you’ve made it once, you’ll be drizzling it all over anything. It’s amazing with any kind of meat, or fish and such an easy way to zhuzh up just about anything.
Serves 2