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Lamb chops with sautéed artichokes

Alex Mackay from Great Food Bites
In this mouth-watering supper, Alex MacKay tempts the tastebuds with succulent lamb, served alongside golden artichokes, garlic-spiked butter beans and juicy tomatoes

Lamb chops with sautéed artichokes

Method

1. Heat 1 tablespoon of the vegetable oil in a large frying pan. Season the lamb cutlets on both sides and fry for 3-4 minutes on each side, until golden brown.

2. In a separate pan, heat the remaining oil and fry the artichoke halves, cut side down, for 1 minute. Add the vinegar and cook down until completely evaporated.

3. Stir in the butter beans, tomatoes and garlic and fry for 2-3 minutes, until the tomatoes begin to soften.

4. Add the olive oil and basil and season well with salt and cayenne pepper.

5. Serve the lamb straight from the pan, accompanied with the butterbean mixture.

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Serves: 2

Prep: 25 min
Cook: 15 min

Ingredients
2 tbsp vegetable oil
1/2 tsp sea-salt and freshly ground black pepper
6 lamb cutlets, trimmed
1 x 400g can artichoke hearts, drained and halved
2 tbsp red wine vinegar
1 x 400g can butter beans, drained
250g plum tomatoes
2 garlic cloves, chopped
4 tbsp extra virgin olive oil
10 basil leaves, finely shredded
cayenne pepper, to taste