FOOD + DRINK in THE KITCHEN WITH cont ...
MARK ’ S LAMB CHOP & CHIMICHURRI WITH A BUTTER BEAN PUREE , KENTISH RADISH & WILD GARLIC
This dish is a new feature on our spring / summer menu . With lamb from our local butchers and fresh ingredients from our local supplier , you ’ ll find this one light and absolutely bursting with flavour . The chimichurri drizzle will make a little more than you need , but you ’ ll be snacking on this for days after on toast , drizzled on other dinner dishes … Or as a dip for chips . Thank us later !
We ’ ve adapted this dish a little from ours so you can make it at home with a bit more speed and ease , and ingredients you ’ ll probably already have in your fridge if you often cook at home .
Prep Time : 30 minutes Cook Time : 15 minutes Serves : 2-4 people
Ingredients :
For the butter bean puree :
• 400g butter beans
• 50ml butter bean brine ( from the can )
• 1 tsp cumin
• ½ lemon juice squeezed
• ½ lemon zest
• 2 tbsp olive oil
For the lamb with radish garnish :
• Butcher ’ s lamb chops x 4
• Small bunch of radishes ( approx . 200g )
• 1 tsp chopped fresh basil
• 1 tsp olive oil
• Salt & pepper to season
For the chimichurri :
• 100g fresh basil ( stalks too )
• 100g fresh parsley ( stalks too )
• 200g wild garlic
• ½ lemon juice squeezed
• Salt & pepper to season
• 4 tbsp olive oil ( or to taste )
• 2 fresh red chillies , de-seeded
Method :
For the butter bean puree : 1 . Drain the butter beans , saving 50ml of their brine for later .
2 . Roughly chop the butter beans and add with all other ingredients ( brine , cumin , lemon juice and zest ) into a blender ( hold off on the olive oil ) – any processor will do !
3 . Blend together , gradually adding the olive oil . This allows for control of how smooth or thick you ’ d like it . We recommend blitzing it together for two minutes .
For the chimichurri :
1 . Roughly chop all of the ingredients ( basil , parsley , garlic wild leaves , chillies ) and add together into a blender with the lemon juice , salt , pepper ( season to taste ) and olive oil .
2 . Blend altogether for about two minutes until you get a pesto-like consistency . We recommend pulse-blending to keep a chunkiness to the chimichurri .
3 . Half all the radishes , roughly chop the basil and toss together with seasoning and olive oil before roasting in the oven at 180 ° C for 15 minutes .
For the lamb :
1 . Chargrill the lamb ( or use an at-home griddle pan ) in olive oil , seasoning to taste as it cooks on both sides . Dependent on cut and size , you ’ ll want to cook the lamb chops for about four minutes on each side .
2 . Make a well on a plate with the butter bean puree , place the lamb chop at the centre , gently sprinkle the radishes over the dish and drizzle your chimichurri to taste . Enjoy !
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