Lynne and I have been having some fun, finding recipes and making new dishes each week.  We haven’t had Lamb chops in ages, so this looked really interesting.  The Butterbean puree was excellent, and the tomato relish was out of this world!!  Overall, a fairly easy dish to make – probably took about 20 minutes total.  Once again, a keeper from Redbook Magazine!
Lamb Chops:
8 loin chops, 1 inch thick
¼ tsp fresh ground pepper
4 oz thinly sliced pancetta, chopped
1 tsp fresh rosemary leaves
Tomato Relish:
1 tbs extra virgin olive oil
1 tbs mint jelly
1 tbs balsamic vinegar
1 clove garlic, minced, or crushed through a press
1 cup cherry tomatoes, quartered
Pinch of Kosher salt
Butter Bean Puree:
2 tbs butter
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 – 16 oz) can butter beans, rinsed and drained
1/3 cup milk
3 tbs heavy cream
2 tbs chopped fresh parsley
1 tbs fresh lemon juice
1 tsp Kosher salt
¼ tsp fresh ground pepper
1)      Butter Bean Puree: In a skillet, melt butter over medium heat.  Add onion and garlic, and cook till translucent – about 3 minutes.  Add beans, milk and cream.  Bring to a boil, then  reduce heat and simmer for 2 minutes or so, or until beans are very soft.  Mash beans coarsely.  Stir in parsley, lemon juice, salt and pepper.  Remove from heat, cover and set aside.
2)      Lamb Chops:  Heat broiler to high.  Sprinkle chops with pepper, and place in a shallow roasting pan.  Sprinkle pancetta around the chops, and broil for 4 – 5 minutes.  Turn, sprinkle with rosemary, and broil for another 4 – 5 minutes.  Remove chops to a plate, and cover loosely with foil.  Reserve pancetta and rosemary.
3)      Tomato Relish: In a small sauce pan, whisk oil, jelly, vinegar and garlic.  Cook over low heat until jelly melts.  Stir in tomatoes, and salt, and cook for about 2 minutes.  Add pancetta, rosemary and any juices from the broiling pan. 
4)      Re heat puree, serve chops with relish ladled over the top.

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