This classic dish is perfect for summer when lamb and tomatoes are at their best. The artichokes and garlic give it a lovely Italian feel.


  • 6 lamb cutlets, bones and fat trimmed

  • 2 tablespoons vegetable oil

  • 1 small tin artichoke hearts, 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. 

  • 3.

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

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