Herb-grilled lamb chop and red bean and tomato stew

Serves : 4

Preparation time: 15 minutes

Cooking Time: 8 minutes

Ingredients

• 45 ml (3 tablespoons) olive oil
• 5 ml (1 tsp.) herbes de Provence blend
• 5 ml (1 tsp.) rosemary leaves, chopped
• 1 lemon, zest
• 3 sprigs thyme, leaves removed
• 2 garlic cloves, chopped
• 12 lamb chops
• ½ white onion, chopped
• 45 ml (3 tbsp.) butter
• 15 ml (1 tbsp.) tomato paste
• 80 ml (1/3 cup) vegetable stock
• 1 rosemary sprig
• 1 l (4 cups) cooked kidney beans, rinsed and drained
• 125 ml (1/2 cup) tomatoes, crushed
• 45 ml (3 tbsp.) basil leaves, chopped
• salt and pepper to taste

Preparation

1. Preheat barbecue to 200°C (400°F).
2. In a bowl, combine olive oil, herbes de Provence, rosemary, lemon zest, thyme and garlic.
3. Brush chops with this aromatic oil and season with salt and pepper.
4. Grill the chops on the barbecue for 4 minutes on each side.
5. In a hot frying pan, sweat the onion in the butter.
6. Add the tomato paste, stock and rosemary and simmer for 2 minutes.
7. Add the kidney beans, tomatoes and basil and cook for 15 to 20 minutes over a low heat. Check seasoning.
8. Serve chops with prepared red bean stew.