Serves 2
2 lamb chops or steaks (i used lamb steaks)
2 tbsp olive oil
1 lemon
1 tsp dried oregano
1 leek sliced thinly
2 garlic cloves grated
160ml vegetable stock
100g fine green beans cut in half
400g cannelini beans rinsed
Fresh oregano
Dollop of reduced fat creme fraiche (optional, if you like your beans creamier)
Mix your olive oil, lemon juice and zest, oregano and a good grind of pepper together. Pop it into a freezer bag along with your lamb and leave to marinade for at least a couple of hours. (i leave mine overnight)
Put a drizzle of oil into a frying pan on low heat and soften your leeks & garlic for 5 minutes or so. Pour in your stock and green beans, bring to a simmer and cook for 5 minutes covered, remover your lid, add your cannelini beans and thoroughly heat through. Pop in your creme fraiche (if using) and stir through.
Heat a griddle pan on high heat, place your lamb chops in and cook on high heat for 3 – 4 minutes on either side or alternatively cook to your liking.
Serve your chops alongside your bean mix and sprinkle over some fresh oregano if you have any.