7 Comments to 'Lamb Chops with Salsa Verde and Rioja Beans'
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I know, a big pile of lamb chops and a big pot of beans aren’t really on the strict path of the straight-and-narrow with regards to the healthy eating that we are trying to do over the next few weeks, but we need to ease ourselves in slowly. The beans were quite low in fat, so they did balance out the big pile of lamb chops to some degree.
The Rioja Beans recipe is from The Food of Northern Spain by Jenny Chandler. It’s a traditional dish that is made shortly after the bean harvest and should contain fresh pocha beans. But we used dried haricot beans, so not very authentic. Also, we added some unspecified vegetable stock and tomato puree to give it a little extra flavour, which worked well. Apart from the beans, it contains green pepper, red pepper, onion, garlic, carrots, tomato and paprika.
The lamb chops were simply seasoned with salt and pepper and then pan fried. We just made the salsa verde by whizzing up some anchovies, capers, parsely, mint and lemon juice and didn’t follow a recipe. We didn’t quite get the ratios right though; next time we’ll look for the recipe that we’ve used before.