Lamb chops with butter bean mash

Deur Barbara Joubert, SARIE KOS Herfs 2009

Foto’s: Micky Hoyle Galery

25 minutes – serves 4

8 lamb chops
juice of 1 lemon
50 ml Worcester sauce
salt and freshly ground black pepper to taste
250 ml red wine
50 ml water
15 ml Bisto
2 tins (400 g each) butter beans, drained
1 clove of garlic, finely chopped
60 ml olive oil
4 spring onions, chopped

Put the chops in a bowl and pour the lemon juice and Worcester sauce over. Season with salt and black pepper. Heat a thick-based pan and fry the chops on either side to your preference. Add the lemon and Worcester sauce and red wine and cook until the wine has burned off. Mix the water and Bisto and add to the sauce to thicken. Set aside and keep warm while you make the bean mash: Bring water to the boil in a saucepan. Add the beans and cook for about 5 minutes. Drain. Mash and add the garlic and olive oil. Season with salt and black pepper. Serve the chops with the sauce on top of the bean mash. Sprinkle the spring onions on top.