Total cooking and preparation time approximately 20 minutes

Serves 2

Ingredients

6 small lamb chops
1 tbsp olive oil
1 tbsp dried rosemary
¾ tsp salt
½ tsp coarse ground black pepper
2 tbsp butter
1½ leeks, sliced
1 clove garlic, crushed
½ x 14 oz tin butter beans, drained
3 tbsp double cream

Method

1. Preheat the grill to the highest setting.
2. Brush the lamb steaks with olive oil, sprinkle with ½ tsp salt and half the pepper and grill for about 5 minutes each side.
3. Meanwhile, melt the butter in a frying pan on a medium heat and fry the leeks and garlic for about 5 minutes, until the leeks have wilted.
4. Add the cream and the remaining salt and pepper and cook for about another 5 minutes, until heated through.
5. When the lamb chops have cooked, spoon a half the leek and bean mixture onto each plate and top with the chops.
6. Serve with baby new potatoes.