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
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.
Useful gear for this recipe
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