VIDEO - Lamb Chop and Home-Made Baked Bean Stew
We had one of our best times together in the kitchen for a long time last night. The actual dish we were making couldn’t have been simpler and, once it was in the oven, we stayed in the kitchen for half an hour while Archie concocted one of his “pretend” soups with as many ingredients as he could find in the fridge and cupboards. The result was, well, interesting and the photos are in my latest diary post here.
As for this delicious lamb chop and home-made baked-bean stew, I am really into “one-pot”, “throw-it-all” kind of meals at the moment as time is so limited while I work to meet the deadline for my book. The haricot beans go so well with the soft lamb and Archie loved the fact that he made a version of his beloved baked beans himself.
This served 3 of us, just add another chop or two if you are cooking for more. There will still be enough beans to go round.
Preheat your oven to 200C/390F
5 thick cut lamb loin chops
1/2 an onion, finely grated
2 garlic cloves, finely chopped
Dried oregano (who knows how much! Look at how much Archie threw in and it still came out delicious!)
2 x 400g tins of haricot beans, drained (or similar white beans)
1 x 400g tin chopped tomatoes
50ml vegetable stock
- In a frying pan on a medium heat, fry the onions and the garlic for 5-6 minutes. You will see that I didn’t do this in the video, in a bid to save time. It really worked fine but, on reflection, I would definitely recommend cooking the onions first.
- In a deep oven dish, mix the cooked onions and garlic with the beans, the chopped tomatoes, the vegetable stock and a really good pinch of oregano. Season with salt and ground black pepper.
- Lay the lamb chops on top of the beans, sprinkle more (in Archie’s case, MUCH more!) oregano on top with a little extra salt and pepper.
- Drizzle some olive oil over the chops and bake in the oven for 30-35 minutes, until the chops are cooked and tender.
- Leave the stew to rest for a few minutes. Serve with steamed green vegetables.