Grilled Lamb and Beans


The best way to get great looking lamb chops is to buy a well-trimmed rack of lamb and divide it into 4 double chops.


  • 200 g cherry tomatoes
  • 4 garlic cloves, lightly smashed
  • 3 tbsp extra virgin olive oil
  • 1 X 8-chop rack of lamb (well trimmed)
  • 400 g canned white beans (cannellini or flageolet)
  • sea salt
  • freshly ground black pepper
  • 2 tbsp finely chopped parsley
  • handful of basil leaves


Heat the oven to 180°C/Gas 4. Toss the cherry tomatoes and garlic cloves in 1 tbsp olive oil in a small roasting pan, and bake for 30 minutes.

Heat a cast-iron grill pan, or the grill, until hot. Cut the rack of lamb into 4 double chops, and swipe them in the hot oil of the roasting tomatoes. Grill, skin-side down for 3 minutes, then for around 2 to 3 minutes on either side for medium rare, depending on size.

Drain and rinse the canned beans. Heat them gently with the remaining 2 tbsp extra virgin olive oil, sea salt, black pepper and chopped parsley. Divide between warmed plates.

Cut each chop in two or leave whole if you prefer, and arrange on the beans. Quickly toss the roasted tomatoes and garlic with the basil and spoon around the chops. Squeeze out the soft garlic from the skins to eat with the lamb.