Title: Herb-Crusted Lamb with Garlic Flageolets
Categories: Can't, Cook, Won't, Cook
Yield: 2 servings

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

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.