Lamb Chops with Beans and Olives
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Adam Price
TV chef & cookbook author
A lamb crown with crispy fat, beans and black niçoise olives – Adam Price shows you how to roast the lamb perfectly on the griddle and put together a simple dish with lots of flavour.
The lamb is served with warm beans and olives and finished with a full-bodied sauce made from lamb stock – Serve with the tender, roasted garlic cloves as an extra touch.
The lamb is served with warm beans and olives and finished with a full-bodied sauce made from lamb stock – Serve with the tender, roasted garlic cloves as an extra touch.
Servings
: 4
Servings
Ingredients
1
lamb crown (preferably in one piece so two chops can be cut per person)
3
cans
mixed beans
1
jar
black niçoise olives without stones
Some sprigs of rosemary
Salt and pepper
Olive oil
2.5
dl
lamb stock or veal stock
75
g
butter
2
tbsp
sherry vinegar
4
cloves
garlic, unpeeled
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Instructions
Step 1/10
Score the fat layer with a sharp knife down to where the meat begins – but not deeper. Feel free to score in a crosshatch pattern and season well with salt and pepper. This will give you the most delicious crispy lamb fat.
Step 2/10
Roast the lamb crown fat-side down on the griddle. At the same time, place rosemary sprigs and unpeeled garlic cloves alongside.
Step 3/10
The heat should be medium to high, but not at maximum. If the grill is too hot, you can rake some coals to the side or raise the griddle away from the coals.
Step 4/10
Plan on a cooking time of 8–10 minutes and a resting time that is at least just as long. The meat should then be nicely pink. Adjust naturally according to taste and the size of the lamb crown.
Step 5/10
Open the cans of beans and the jar of olives. I usually use white, brown and black beans, but generally avoid kidney beans for this dish. You can of course also use fresh beans in season or dried beans, which are soaked and cooked until tender.
Step 6/10
Gently warm the beans and olives in a camp pan or camp pot while the lamb is roasting or resting. Stir gently throughout so the beans don't get mashed. Taste and season with salt, pepper and perhaps a little olive oil.
Step 7/10
Place the lamb stock or veal stock in a small saucepan and reduce it until the flavour becomes concentrated. Then whisk in the butter a little at a time so you get a glossy and full-bodied sauce. Taste and season with salt, pepper and sherry vinegar.
Step 8/10
When the lamb has rested about as long as it has been cooking, cut it out between the bones into beautiful chops. If you're unsure about the doneness, you can use a meat thermometer.
Step 9/10
Plate two chops per person together with the bean and olive mixture, or place the pot directly on the table. Garnish with a bit of fresh rosemary. The roasted garlic cloves often become completely tender during cooking and taste fantastic with the lamb.
Step 10/10
Bon appétit.
Adam Price
TV chef & cookbook author
Food has played a central role in Adam Price's life, from childhood to the present day, where he can call himself a food writer, restaurateur, and cookbook author. He is perhaps best known as a TV chef on the programme 'Spise med Price', which he has made with his brother James Price since 2008.
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