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Lamb Chops with Artichokes, Butterbeans and Basil

Ideal for an easy yet elegant supper, this Italian-inspired recipe uses a few good ingredients to stunning effect.



  • 1.

    Heat a frying pan large enough to hold the lamb chops with 1 tablespoon vegetable oil. Season the lamb cutlets and fry them for 3-4 minutes each side until golden brown.

  • 2.

    In a separate pan, heat the second tablespoon of oil and fry the artichoke halves, cut side down, for a minute. Add the vinegar and cook until evaporated. Add the butter beans, tomatoes and garlic and sauté for 2-3 minutes until both are hot and the tomatoes start to bleed.  Add the olive oil and basil and season well with salt and cayenne pepper.

  • 3.

    Once the lamb is cooked place 3 chops on each of two plates, and serve the butterbean mixture alongside. 

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Chops with Artichokes, Butterbeans and Basil.


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