Ingredients

• 12 French-trimmed lamb chops
• 125ml/4½fl oz extra virgin olive oil
• salt and freshly ground black pepper
• 1 red onion
• finely chopped
• 4 salted anchovy fillets
• chopped
• 8 tomatoes
• chopped
• 450g/1lb can butter beans
• drained
• rinsed
• 100g/3½oz peas
• fresh or frozen
• 1 tbsp fresh mint
• finely chopped
• 1 tbsp sherry vinegar
• 150g/5oz breadcrumbs
• 75g/2½oz parmesan
• finely grated
• 100g/3½oz butter

Directions

• Preheat the grill to high.
• Rub the olive oil over the lamb chops and season with salt and freshly ground black pepper.
• Heat a griddle pan until hot and grill the lamb chops for two minutes on each side. Remove from the pan and keep warm
• For the gratin
• heat a tablespoon of olive oil in a frying pan and gently fry the onion on a medium heat for five minutes
• or until soft.
• Add the anchovy
• tomatoes
• butter beans
• peas
• mint
• sherry vinegar and the remaining olive oil and simmer for a further five minutes.
• Spoon the butter bean mixture into the ramekins
• To make the topping
• mix the breadcrumbs
• parmesan and butter together until well combined. Sprinkle over the beans and place under the grill for 2-3 minutes
• or until golden-brown.
• Serve with the lamb chops alongside the butter bean gratin.