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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.


  • 6 lamb cutlets, bones and fat trimmed

  • 2 tablespoons vegetable oil

  • 1 artichoke hearts, cooked or in a jar, drained and halved

  • 2 tablespoons red wine vinegar

  • 1 small tin butterbeans, well drained

  • 1 small punnet baby plum tomatoes, halved

  • 2 cloves of garlic, peeled and chopped

  • 4 tablespoons extra virgin olive oil

  • 10 leaves of basil, sliced

  • salt and cayenne pepper


  • 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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