Lamb, spinach and beans
Nici Wickes' lamb, spinach and beans recipe uses not an expensive cutlet nor a fancy fillet, but a decent chop, complete with bone and full fat, cooked to perfe
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Ingredients
- 2 large handfuls spinach
- small handful parsley
- zest and juice from 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 4 (300-400g) thick-cut lamb loin chops
- 390 grams cannellini beans, drained
- sprig of rosemary
- 1 - 2 tbsp apple cider vinegar or red wine vinegar
- 1 garlic clove
- salt
- pepper
- 2 tablespoons olive oil
- up to ¼ cup boiling water
- parsley, to garnish
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