With thanks to Jill Dupleix
The best way to get great looking lamb chops is to buy a well-trimmed rack of lamb and divide it into four ‘double’ chops.
- 200g cherry tomatoes
- 4 garlic cloves, lightly smashed
- 3 tbsp extra virgin olive oil
- 1 (well-trimmed) 8-chop rack of lamb
- 400g canned white beans, borlotti or flageolet
- sea salt and freshly ground black pepper
- 2 tbsp finely chopped parsley
- handful of picked basil leaves
Heat oven to 180C/Gas 4.
Toss the cherry tomatoes and smashed garlic cloves in 1 tbsp olive oil in a small roasting pan, and bake for 30 minutes.
Heat the grill, or a cast-iron griddle or fry pan, until hot. Cut the rack of lamb into 4 double chops, and swipe them in the hot oil of the roasting tomatoes. Grill, skin-side down for 3 minutes, then for around 2 to 3 minutes on either side for medium rare, depending on size.
Drain and rinse the beans, and heat gently with the remaining 2 tbsp extra virgin olive oil, sea salt, pepper, and parsley. Divide between four warmed dinner plates.
Cut each double chop in two or leave whole, and arrange on the beans. Quickly toss the roasted tomatoes and garlic with the basil, and spoon around the chops. Squeeze out the soft garlic from the skins to eat with the lamb.