Surrey Chump Chops

Surrey Chump Chops & Beans
Lamb Chump End Chops & Cannellini Beans

Serves 2

Ingredients:
6 X lamb Chump end chops
1 X large onion sliced
2 X cloves garlic crushed
2 X large carrots. (Halved lengthways, then cut into ¾” strips on the diagonal)
2 X 410g tins of Cannellini beans
1 ¼ pints of lamb stock
Herbs
Any herbs that you like will be ok. I do recommend using rosemary. It has a particular affinity with lamb. My preferred mix is below;
5 sprigs rosemary
5 sprigs thyme
4 sage leaves



Method:

Warm the oil in a large casseroles or large heavy based saucepan. Add the garlic and gently sweat for a couple of minutes to release its flavour. Add the sliced onion and carrot and cook for about 5 mins until the onion has begun to soften.
Drain the potatoes and return to the pan. Let the potatoes cool for a few minutes. This also helps to rid the potatoes of steam and excess moisture.

Add the lamb chops, the stock, herbs and cannellini beans. Season with salt and pepper.

Cover the pot with a layer of tin foil and then place the lid on. The idea is for a perfectly tight seal on the pot. Place in preheated oven for about 3 ½ - 4 hours. At least until the meat falls from the bone

Notes:
Lamb Chump End chops are a very cheap part of the lamb. They may not appear to offer much meat in relation to the amount of bone you get. They are however packed with fantastic flavour and meat on the bone is so much sweeter. Cooked properly this cheap cut of lamb will always impresses.

If you are using a stock cube for your lamb stock then make it at half strength often stock cubes are too overpowering for a dish. In this recipe you want the flavour of the lamb and herbs to marry with the beans and not be overpowered by the stock cube.

Serve with a good quality bread. No need for potatoes.

Wine:
Serve with a Beaujolais Village