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Lamb chump chops are meatier and more forgiving than loin chops — braised briefly with flageolet beans and tomatoes in the French country style, they become rich and comforting.
Serves 4 peoplePrep 15 minCook 1 hr
What to ask for
This recipe calls for Lamb Chump Chop. Can't get it where you are?
Ingredients & method
Ingredients
- 4 lamb chump chops (about 180 g each)
- 2 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, sliced
- 200 ml dry white wine
- 400 g tinned chopped tomatoes
- 400 g tinned flageolet beans, drained
- 200 ml lamb or chicken stock
- 2 sprigs thyme
- 1 bay leaf
- Salt and black pepper
- Chopped flat-leaf parsley to serve
Method
- 1Season chops. Heat oil in a wide, lidded casserole over high heat. Brown chops 3 minutes per side until golden. Remove.
- 2Reduce heat. Cook onion and garlic 5 minutes until soft. Add wine and reduce by half.
- 3Add tomatoes, stock, thyme, and bay leaf. Return the chops. Liquid should reach halfway up.
- 4Cover and simmer gently for 35 minutes. Add the flageolet beans and simmer uncovered for 15 more minutes to thicken the sauce.
- 5Check seasoning. Scatter with parsley and serve in deep bowls with crusty bread.
Cook this well
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Chef's tip
Chump chops release a lot of their own fat during braising — skim the surface before adding the beans for a cleaner sauce.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.