This is a great alternative to roast lamb rack. When you try it you will notice how easy it is to prepare and how tasty the lamb is.
The chickpeas go really well with the lamb and if you use tinned or ones from the jar it is very easy and quick to make.
Enjoy the Lamb with a glass of Chianti or even better a Super Tuscan.
Ingredients, serves two
1 x eight-bone rack of lamb (fat removed)
1 tsp chopped rosemary
1 x jar chickpeas
1 x head of Swiss Chard (cut the stem into 1cm slices and leaves in half)
2 small chopped carrots
1 finely chopped onion
2 sticks of chopped celery
1 clove garlic (finely sliced)
1 tin of chopped plum tomatoes
1 chargrilled red pepper (peeled, deseeded and cut into strips)
Method
In a sauce pan add two tblsp of olive oil and over a medium heat cook the onion celery and carrots until they are soft.
Add the tinned tomatoes and reduce for 10mins. Add the cooked chickpeas from the jar and the red pepper.
In a pot of boiling salted water cook the Swiss chard stalks until soft then the leaves. Drain and roughly chop the Swiss chard. Add to the other cooked ingredient and season. Finish with some freshly chopped parsley and good dash of olive oil.
Cut the lamb so you have eight cutlets of equal thickness with the bone attached. Place onto a heavy board and cover with cling and gently beat out the lamb chops . When they are about 1cm thick remove the cling film. Rub the lamb chops with a little olive oil so they are coated then add the rosemary sea salt and black pepper.
In a very hot griddle pan or heavy based frying pan cook the lamb chops one minute on each side for a juicy medium rare.
Remove from griddle pan and serve with the inzamino. Finish off by chopping a fresh red chilli with a small handful of parsley and a couple of tblsp of olive oil. Drizzle over the lamb.