Name: Grilled lamb chops with broad bean vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 kilogram fresh or 500 gram frozen broad beans; 150 millilitre olive oil; 1 medium brown onion, finely chopped; 6 clove garlic, minced; 2 bay leaves; 1 long red chilli, finely sliced; 50 millilitre champagne vinegar; 4 lamb forequarter chops; 1/2 cup finely chopped mint leaves

Ingredients

1 kilogram fresh or 500 gram frozen broad beans

150 millilitre olive oil

1 medium brown onion, finely chopped

6 clove garlic, minced

2 bay leaves

1 long red chilli, finely sliced

50 millilitre champagne vinegar

4 lamb forequarter chops

1/2 cup finely chopped mint leaves

Method

1.Pod broad beans. Blanch in boiling water 1 minute; drain and refresh in iced water. Pod again, set aside.

2.In a small saucepan, heat oil over low. Add onions, garlic, bay leaves and chilli and season well. Cook until onions are soft but not coloured, about 15 minutes. Remove from heat and add vinegar. Discard bay leaves. Set aside.

3.Grill, barbecue or pan-fry chops over high heat until cooked to your liking. Add beans and mint to onions, stir to combine then spoon over chops.

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