25 minutes – serves 4

  • 8 lamb chops
  • juice of 1 lemon
  • 50 ml Worcester sauce
  • salt and freshly ground black pepper to taste
  • 250 ml red wine
  • 50 ml water
  • 15 ml Bisto
  • 2 tins (400 g each) butter beans, drained
  • 1 clove of garlic, finely chopped
  • 60 ml olive oil
  • 4 spring onions, chopped

Put the chops in a bowl and pour the lemon juice and Worcester sauce over. Season with salt and black pepper. Heat a thick-based pan and fry the chops on either side to your preference. Add the lemon and Worcester sauce and red wine and cook until the wine has burned off. Mix the water and Bisto and add to the sauce to thicken. Set aside and keep warm while you make the bean mash: Bring water to the boil in a saucepan. Add the beans and cook for about 5 minutes. Drain. Mash and add the garlic and olive oil. Season with salt and black pepper. Serve the chops with the sauce on top of the bean mash. Sprinkle the spring onions on top.