- 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
- 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.