Our beloved broad beans, one of our absolute favourite vegetables, and they work perfectly with lamb and mint. Double podding seems like a bit of a faff but it’s definitely one of Jules’ favourite kitchen jobs, even better outside in the sunshine.
Wine Suggestion: Domaine Brusset’s Cotes du Rhone Red; mid-weight, open and friendly fruit and gentle spices. The Brusset’s are a lovely family and we’ve not tasted anything from them for a long time so we’re glad to see they’re even better than we remember. We’ll definitely get a few more bottles for the cellar.
Lamb chops with smashed minty broad beans – serves 4
- 1 garlic clove, crushed
- juice of ½ a lemon
- a small red chilli
- 8 small lamb chops
FOR THE BROAD BEANS:
- 300g podded and skinned broad beans (1.2kg unpodded)
- 3 tbsp olive oil
- juice of ½ a lemon
- a handful of mint leaves, roughly chopped
Mix the garlic, lemon and chilli with a splash of olive oil. Put the lamb chops in a dish and pour over the marinade. Cover and marinade for an hour in the fridge. Remove about half an hour before you want to cook them though so they come to room temperature.
Put the broad beans in a processor with half the olive oil, plenty of seasoning and the lemon juice. Whizz to a chunky purée, then tip into a small saucepan.
Cook the lamb on a hot barbecue for a few minutes on each side. Meanwhile, gently heat the broad beans, then stir in the mint and the rest of the olive oil. Check the seasoning, then serve the lamb with the broad beans on the side.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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