Lamb Shoulder Chops with Spinach and Butter Beans
- 4 lamb shoulder chops
- 2 tsp fresh thyme leaves
- 2 cloves garlic, peeled and finely chopped
- 1 tbsp olive oil
- 2 cans butter beans, drained and rinsed
- 1/2 cup chicken stock
- 130 g bag salad spinach
- lemon, grated zest
- 2 tbsp flat leaf parsley, finely chopped
Combine the lamb, thyme, garlic and olive oil and marinate for up to 2 hours. When ready to cook heat a little oil in a fry pan on medium heat. Season the lamb with salt and pepper, add to the pan and cook for 3 to 4 minutes on each side until well browned for medium rare chops (if you prefer your meat medium to well done, cook for 5- 6 minutes on each side). Allow to rest for a few minutes before serving.
To prepare the beans, add the beans and chicken stock in a large pot and warm gently until heated through – don’t stir the beans otherwise they will break up. Add the spinach, cover the pot for a few minutes until the spinach has wilted and the chicken stock has reduced by half. Gently mix through. Add the extra virgin olive oil and season to taste with salt and pepper.
Place the beans on the plate. Add the lamb and garnish with the lemon zest and flat leaf parsley.