This is a lovely recipe that can be served as part or the whole of a meal. Experiment a bit to get the perfect quantities for your needs. Andy makes this occasionally and swears that it lamb tastes better if it is from Wales during the UK lamb season. As Wales is close to Bristol (where Andy Lives) it is pretty much local lamb, it’s great to try and support local food Andy likes to cycle around and see the animals he is going to eat. As I am a vegetarian I don’t really understand and find this morbid.
4 Lean Lamb Chops
8 Spring Onions
2-3 Cloves of Garlic Finely Chopped
500g/1lb Fresh Broad Beans Shelled – (If using dried then soak them over night)
250g Brown Basmati Rice (Use white basmati if you can’t find brown)
Pinch of Black Pepper
One Tablespoon of Chopped fresh Mint or two teaspoons of dry
A teaspoon of vegetable oil
- Pre-heat the grill to moderately hot.
- Cut the Onions into small pieces and soften on a low heat in a little oil
- Stir the broad beans into the pan and after about two minutes add the rice
- Pour 750ml (Just over a pint) of water over the rice and cook for about 20 minutes (or as packet instructions) until the rice is soft and all the water is absorbed, making sure it doesn’t boil dry
- As this is cooking grill the Lamb on both sides turning after about 6-10 minutes or when browned
- Mix the mint and pepper in with the rice and beans cook for a further minute and serve with the lamb.
Article written by Dave Hamilton. Dave has now left Selfsufficientish but you can catch up with him on davehamilton.me.uk or on twitter @davewildish