Lamb Chops with Mediterranean Bean Medley

Ingredients

• 50 g dried tomatoes
• 3 shallots
• 1 Garlic clove
• 1 rosemary sprig
• 6 black seedless olives
• 12 small lamb chops (with stem, cut from the loin)
• salt, pepper
• 5 tbsp olive oil
• 100 ml red wine
• 1 tsp flour butter (equal parts flour and softened butter mixed)
• 500 g broad beans
• 1 tomato and onions
• 100 ml Vegetable broth

Instructions

1. 1.

   Soak the dried tomatoes in cold water for 15 minutes.

2. 2.

   Peel and finely chop shallots and garlic. Finely chop rosemary leaves. Drain the soaked tomatoes and finely chop them. Halve the olives. Season the lamb chops with salt and pepper. Heat 2 tbsp olive oil in a pan and sear the lamb chops on both sides for 3 minutes each, then transfer to an oven set at 50°C to keep warm.

3. 3.

   Heat 1 tbsp olive oil in the pan and sauté the shallots. Add garlic and half of the rosemary. Deglaze with red wine, bind with flour butter, and season with salt and pepper.

4. 4.

   Rinse, trim, and cut broad beans into 3 cm pieces. Boil in salted water for about 10 minutes. Drain, shock in cold water, and let drain. Slice onion into thin rings. Dice the tomato. Heat remaining olive oil in a pan. Sauté onion rings. Stir in tomato paste. Add beans and dried tomatoes, pour in vegetable broth, and simmer for about 5 minutes. Mix in fresh tomatoes, olives, and rosemary. Simmer for another 5 minutes and season with salt and pepper. Plate the lamb chops with the sauce and beans.