Fire up the griddle for hearty lamb chops with a taste-of-the-garden gratin.
Equipment and preparation: You’ll need 4 x 100ml/3½fl oz ramekins.
Preheat the grill to high.
Rub the olive oil over the lamb chops and season with salt and freshly ground black pepper.
Heat a griddle pan until hot and grill the lamb chops for two minutes on each side. Remove from the pan and keep warm
For the gratin, heat a tablespoon of olive oil in a frying pan and gently fry the onion on a medium heat for five minutes, or until soft.
Add the anchovy, tomatoes, butter beans, peas, mint, sherry vinegar and the remaining olive oil and simmer for a further five minutes.
Spoon the butter bean mixture into the ramekins
To make the topping, mix the breadcrumbs, parmesan and butter together until well combined. Sprinkle over the beans and place under the grill for 2-3 minutes, or until golden-brown.
Serve with the lamb chops alongside the butter bean gratin.
