Grilled lamb chops with chilli, bean and tomato Ragu

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

For the lamb chops

dash olive oil

8 lamb chops or lamb rump steaks

salt and freshly ground black pepper

For the chilli, bean and tomato ragù

1 tbsp olive oil

1 onion, finely chopped

300g baby plum tomatoes, chopped

Basil Leaves, torn

1 garlic clove, chopped

1 green chilli, finely chopped

Spinach

250g French beans, ideally Warwick beans , cooked

salt and freshly ground black pepper

fresh parsley, to garnish

 

Method

1. For the chops, heat the olive oil in a frying pan, season the lamb chops with salt and freshly ground black pepper and fry for 2-3 minutes on both sides (for medium), or until cooked to your liking. Remove from the pan and leave to rest for five minutes.

2. For the ragù, heat the olive oil in a pan and fry the onion for 4-5 minutes or until softened. Add the tomatoes, basil leaves, garlic, chilli and spinach and fry for 4-5 minutes, or until the vegetables are tender. Stir in the beans and season with salt and freshly ground black pepper and cook for a further minute to warm through.

3. To serve, spoon the ragù onto a serving plate, top with the lamb chops and garnish with the parsley.