Grilled lamb chops with broad bean vinaigrette

Jane Strode

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Lamb, Salad
Convenience recipes: four or less

INGREDIENTS

1kg fresh or 500g frozen broad beans
150ml olive oil
1 medium brown onion, finely chopped
6 cloves garlic, minced
2 bay leaves
1 long red chilli, finely sliced
50ml champagne vinegar
4-8 lamb forequarter chops
1/2 cup finely chopped mint leaves

METHOD

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

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

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.

Toni Paterson's wine match: 2010 Katnook Estate Founders Block Cabernet Sauvignon, $22. 2009 A Retief The Cabernets, $25.