Recipe - Herb-Crusted Lamb With Garlic Flageolets

3 Garlic cloves; peeled
2 175 g lamb chump chops;
bones removed and
; trimmed of fat
Olive oil for frying
2 small Leeks
1 Carrot; finely minced
1 Celery stick; finely minced ,
plus
; some
Leaves to garnish
2 sl Thick white bread
Mixed herbs; (flat leaf
parsley,
; chives and basil)
1 Pinches cayenne pepper
1 teaspoon Dijon mustard
2 lg Plum tomatoes
One half teaspoon 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 45 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 810
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 23 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 Deepfry 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.