Tuscan style lambServes 2
Ingredients
- 2 lamb chumps, fat and skin removed
- 9 tiny sprigs of rosemary
- 4 garlic cloves, finely chopped
- Freshly-ground black pepper
- Olive-oil spray
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 1 heaped teaspoon thyme leaves
- 4 tinned anchovy fillets, rinsed, drained and finely chopped
- 125ml (4fl oz) red wine
- 300ml (10fl oz) lamb or chicken stock
- 400g (14oz) chopped tomatoes
- 1 tablespoon tomato purée
- 400g (14oz) tinned cannellini beans, drained and rinsed
- 2 tablespoons chopped flat parsley
Method
- Toss the lamb chops with the rosemary and half the garlic and season with black pepper. Place in a non-metallic dish. Cover with clingfilm and leave for 1 hour at room temperature or up to 24 hours in a fridge.
- Heat a sauté pan, lightly spray with olive oil and fry the onion, carrots, celery and thyme over a high heat for about 10 minutes, stirring regularly until softened and lightly browned, then stir in the remaining garlic and the anchovies.
- Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any sediment, then add the stock, tomatoes and tomato purée.
- Season with black pepper, bring to the boil, then reduce the heat and simmer for another 15–20 minutes until well reduced and thickened, stirring occasionally.
- Heat a griddle pan, barbecue or grill and cook the chumps for 5 minutes on each side until lightly charred and medium-rare. Season with black pepper.
- Add the beans and most of the parsley to the tomato mixture and stir to combine. Season with black pepper and cook for 5 minutes or until heated through. Spoon into wide-rimmed bowls, garnish with the rest of the parsley and arrange the lamb chumps on top to serve.
Per serving: 606 KCals, 22G Fat, 7G Saturated Fat, 44G Carbohydrate, 0.9G Sodium
Extracted from: Healthy Eating for Diabetes by Antony Worrall Thompson & Azmina Govindji (Kyle Cathie, £12.99) with photography by Steve Baxter. Buy this book at a discount from Saga Books.