Tender lamb chops are served with a Mediterranean bean puree and fresh mint and parsley puree.


  • For the beans:

  • 250g/10oz dried cannellini beans

  • 3 tbsp extra virgin olive oil

  • 6 sage leaves

  • 2 garlic cloves

  • ½ tsp chilli flakes

  • 300ml passatta

  • For the lamb:

  • 1 rack of lamb (allow 2-3 chops per person)

  • 2 tsp back peppercorns

  • Zest of a lemon

  • For the mint & parsley puree:

  • 25g/1oz fresh mint

  • 4 tbsp fresh English curly parsley

  • 1 garlic clove, crushed

  • 4 tbsp extra virgin olive oil

  • 1 tbsp white wine vinegar

  • Sea salt and freshly ground pepper

  • To serve:

  • 75g/3½oz baby spinach leaves


  • 1.

    Preheat the oven to 200C/375F/Gas 5.

  • 2.

    Soak the beans overnight, and then cover with water and two tablespoons of the extra virgin olive oil. Cook for about one hour, skimming the surface of any scum. They are cooked when they are soft enough to give under the pressure of a fork.

  • 3.

    Trim the lamb of any excess fat then season generously with sea salt and black pepper and the lemon zest. Heat a large frying pan and seal the lamb on both sides. Then place in the oven and cook for ten minutes per pound plus ten minutes (for medium rare). Allow to rest before cutting.

  • 4.

    Heat a heavy-based casserole dish with the remaining to tablespoons of the olive oil. Fry the sage, garlic and chilli for about a minute then tip in your passatta. Season with plenty of salt and black pepper then bring to a gentle simmer and cook for about ten minutes when the sauce should be reduced to a thick sauce.

  • 5.

    Pour boiling water over the mint and parsley leaves and allow to stand for two minutes. Then drain and run under cold water until completely cooled.

  • 6.

    Drain the beans thoroughly then tip into the tomato mixture, stir really well then allow to cook for about five minutes. The beans should be just coated by the sauce.

  • 7.

    In a small mixer or with a hand blender, blend the blanched leaves and garlic with two tablespoons of the extra virgin olive oil and plenty of seasoning. Then add the vinegar and whisk in the remaining oil to form an emulsion. Fold two tablespoons of the mint and parsley purée into the braised beans.

  • 8.

    To serve, place a generous spoonful of beans in the centre of each serving plate, top with a good handful of spinach, then three chops. Finish with a drizzle of parsley and mint puree.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1923kj
  • Fat Total 161g
  • Saturated Fat 63g
  • Protein 73g
  • Carbohydrate 44g
  • Sugar 2g
  • Sodium 1248mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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