M&S recipe inspiration
Lamb chops with gremolata, garlic and white bean mash and fried olives
Using tinned beans to make a delicious mash is a low cost and easy way to inject more fibre and protein into your diet.
Ingredients
For the gremolata
- 25g flat leaf parsley
- 2 cloves garlic
- Zest and juice of 1 lemon
- 100ml extra virgin olive oil
- ½ tsp fresh ground black pepper
For the white bean mash
- 350ml M&S vegetable stock pot
- 2 tbsp M&S simply olive oil
- 1 sprig rosemary
- 3 cloves garlic, finely chopped
- 3 x tins (400g) cannellini beans, drained and rinsed
- Zest and juice of ½ lemon
For the fried olives
- 100g M&S panko breadcrumbs
- 1 free-range large egg, beaten
- 2-3 tbsp plain flour
- 160g pimento stuffed olives
- 500ml vegetable oil, for frying
For the lamb chops
- 2 M&S organic rack of lamb
- 1 tsp each salt and freshly ground black pepper
- 2 tsp rosemary, chopped
- 1 tsp red chilli flakes
- 2 tbsp M&S Simply olive oil
- 2 tbsp salted butter
- 2 cloves garlic, finely crushed
Method
- To make the gremolata, blitz all the ingredients together in a food processor. Pour into a saucepan and set aside to warm through later.
- For the white bean mash: Make the stock by mixing 1 stock pot with boiling water according to the packet instructions.
- In a medium saucepan, add the oil, rosemary and garlic and sauté over a medium heat for 1-2 minutes until golden. Stir in the beans, lemon juice and zest. Add the stock and boil for 3-4 minutes until the beans are soft.
- Remove the rosemary and blend the bean mixture in a food processor or blender until you have a creamy purée. Scrape the mixture into a small saucepan and season with salt and pepper. Keep warm until ready to serve.
- To make the fried olives: put the flour, egg and panko into three different bowls. Season all three with salt and freshly ground black pepper. Dip the olives in the flour, the egg, then the breadcrumbs.
- Heat the oil in a small deep pan. When a piece of bread sizzles in the oil immediately, add the olives in batches. Deep fry for about 4-5 minutes until golden brown. Keep warm until the lamb has finished resting.
- Score the fat on the lamb and cut carefully into even sized chops. Season with the salt, pepper, rosemary and chilli flakes.
- Heat the oil and butter in a hot pan, then add the lamb chops. Turn down the heat to medium-high and brown the chops about 2-3 minutes each side. Add the garlic, turn the heat down, and keep spooning the butter/oil over the chops. When the garlic is golden, after 1-2 minutes, remove from the heat. Cover with a lid and rest for 5 minutes.
- Serve the lamb with the bean purée, warmed through gremolata sauce and fried olives.
