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Tuscan-Style Lamb

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2 lamb chumps, fat and skin removed
9 tiny sprigs of rosemary
4 garlic cloves, finely chopped
Freshly ground black pepper
Olive-oil spray
1 onion, finely chopped
2 carrots, diced
2 celery sticks, diced
1 heaped teaspoon thyme leaves
4 tinned anchovy fillets, rinsed, drained and finely chopped
125ml (4fl oz) red wine
300ml (10fl oz) lamb or chicken stock
400g (14oz) chopped tomatoes
1 tablespoon tomato purée
400g (14oz) tinned cannellini beans, drained and rinsed
2 tablespoons chopped flat parsley


Serves: 2


Toss the lamb chops with the rosemary and half the garlic and season with black pepper. Place in a non-metallic dish. Cover with clingfilin and leave for 1 hour at room temperature or up to 24 hours in a fridge. Heat a sauté pan, lightly spray with olive oil and fry the onion, carrots, celery and thyme over a high heat for about 10 minutes, stirring regularly until softened and lightly browned, then stir in the remaining garlic and the anchovies. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any sediment, then add the stock, tomatoes and tomato purée. Season with black pepper, bring to the boil, then reduce the heat and simmer for another 15-20 minutes until well reduced and thickened, stirring occasionally. Heat a griddle pan, barbecue or grill and cook the chumps for 5 minutes on each side until lightly charred and medium-rare. Season with black pepper. Add the beans and most of the parsley to the tomato mixture and stir to combine. Season with black pepper and cook for 5 minutes or until heated through. Spoon into wide-rimmed bowls, garnish with the rest of the parsley and arrange the lamb chumps on top to serve.

Per serving:- 606 kcals, 22g fat, 7g saturated fat, 44g carbohydrate, 0.9g sodium

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