Lamb Chops with Plum Marmalade on Butter Bean Mash

Preparation Time 40 minutes
Cooking Time 0 minutes
Standing/Marinating 20 minutes
Serves 4 portions
Butter Bean Mash: Lamb Chops:
400g butter beans, or cannellini beans 8 lamb chops, trimmed
4 garlic cloves, peeled butter and olive oil
2 Tbsp olive oil Marmalade Plums:
salt and milled black pepper 2 plums, quartered and stoned
1/2 tsp ground cumin 2 Tbsp brown sugar
pinch of smoked spanish paprika 1 Tbsp marmalade
juice of 1/2 lemon 4 Tbsp verjuice or dry white wine
small bunch of chives, finely chopped 1 Tbsp wholegrain mustard


Butter Bean Mash:

  1. Drain the beans, tip into a food processor and blend with the garlic and olive oil until well mixed.
  2. Season with salt and black pepper, then mix in the cumin, paprika, lemon juice, and chives.

Lamb Chops:

  1. Pin the chops with thin metal skewers to keep them nice and meat. Season with salt and pepper.
  2. Heat a little butter and olive oil in a heavy pan until sizzling. Fry the chops, turning often, until done (pink). This should take about 5-6 minutes, depending on thickness.
  3. Set aside and keep warm.

Marmalade Plums:

  1. Toss the plums into a hot pan until lightly glazed and set aside.
  2. In the sauce pot, add the brown sugar, marmalade, verjuice or wine, and mustard, and cook until the sauce has thickened and well reduced.
  3. Add the plums and cook until the plums are soft but not falling apart. Check the seasoning and add salt and pepper to taste.

To Serve:

  1. Spoon the butter bean mash onto a warm plate, top with the chops, and spoon plums and sauce around.