ingredients
serves 4
1 tablespoon olive oil
4 lamb chump chops, each about 6 ounce, fat removed
2 cloves garlic, peeled and chopped
2 onions, peeled and chopped
3 sticks celery, trimmed and sliced
2 carrots, peeled and sliced
14 ounce tinned chopped tomatoes
2 tablespoons tomato puree
2 level teaspoons dried rosemary, finely crumbled
2 level teaspoons paprika
1 level teaspoon Dijon mustard or made English mustard
3/4 pound cooked flageolet beans
Freshly ground black pepper
Flat-leaf parsley to garnish
method
OVEN: Preheat to 180°C (350°F)
1. Heat the oil in a flameproof casserole and brown the chops in it over a high heat for 2 - 3 minutes on each side. Lift the chops onto kitchen paper to drain.
2. Brown the garlic, onions, celery and carrots in the casserole over a moderate heat for about 5 minutes, stirring occasionally. Mix in the tomatoes and their juice, the tomato puree, rosemary, paprika and mustard. Gently mix in the flageolet beans, season with pepper and bring the casserole to the boil.
3. Arrange the chops on top of the vegetables, put the lid on the casserole and cook in the heated oven for about 40 minutes, or until the lamb is tender.
Serve crusty bread with the dish. A garnish of parsley and a side dish of peppery kale or savoy cabbage give a contrast in flavour and colour.
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