Free Recipe Herb-Crusted Lamb with Garlic Flageolets
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Herb-Crusted Lamb with Garlic Flageolets Recipe
3 Garlic cloves; peeled
2 175 g lamb chump chops;
-bones removed and
; trimmed of fat
Olive oil for frying
2 sm Leeks
1 Carrot; finely diced
1 Celery stick; finely diced,
-plus
; some
Leaves to garnish
2 sl Thick white bread
Mixed herbs; (flat leaf
-parsley,
; chives and basil)
1 Pinches cayenne pepper
1 ts Dijon mustard
2 lg Plum tomatoes
1/2 ts Fresh thyme leaves; (lemon
-if possible)
1 pn Sugar
150 ml Chicken stock
1 400 gram can flageolet
-beans; drained and rinsed
Salt and freshly ground
-black pepper
Herb-Crusted Lamb with Garlic Flageolets Preparation
1 Heat a frying pan and preheat the oven to 240c/450f/Gas 8. Halve one whole garlic clove and rub all over the chops. Brush all over with some oil. 2 Season the chops, add to the frying pan and cook for two minutes on each side until lightly browned and just tender. 3 Heat a saute pan and add some oil. Stir in the carrot and celery and cook for 4-5 minutes until softened but not browned. 4 Chop the leeks and add to the pan. Then chop the herbs. Cut the crusts off the bread and place in a food processor with the herbs and cayenne. 5 Whizz to make fine crumbs, slowly drizzle in 1 tbsp olive oil through the feeder tube and season. 6 Put the chops on a baking tray and spread over the mustard. Top with the breadcrumbs, reserving any left over. Place in the oven and cook for 8-10 minutes or until the lamb is tender. 7 Crush the garlic and add with the thyme to the vegetables. Cook on a gentle heat for 2-3 minutes without colouring. 8 Using a flame, peel the tomatoes and cut into quarters to remove the seeds. Finely dice the flesh and stir into the vegetable and garlic mixture with the sugar. Cook for a minute or so, stirring all the while, then pour in the stock and allow to simmer. 9 Add the beans to the garlic mixture with the remaining breadcrumbs. Cook for another minute or so to just warm through. 10 Deep-fry the celery leaves in the oil and drain on kitchen paper. spoon some of the beans onto a serving plate and arrange one lamb chop on top. Garnish with the celery leaves and serve. Converted by MC_Buster. Recipe by: Can”t Cook Won”t Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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