Lamb chops with clams, sherry and ham

Method

1. For the lamb: preheat the oven to 180C/gas 4.

2. Season the cutlets. Heat the olive oil in a large ovenproof frying pan over a high heat. Add the lamb cutlets, making sure they are all lying flat in the pan. Colour on both sides then add the garlic and thyme.

3. Transfer the pan to the oven and roast for 10 minutes, or until cooked through.

4. For the clams, sherry and ham: heat the olive oil in a pan and fry the onion and garlic until softened. Add the ham and fry, stirring, for 1 minute.

5. Tip in the clams and pour over the sherry. Cover with a tight-fitting lid and cook over a high heat for 2 minutes or until the shells have opened. Discard any that stay closed.

6. Stir in the broad beans and flat-leaf parsley. Divide the mixture between 4 warm bowls and top with the lamb chops. Serve with bread for mopping up the juices.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the lamb

16 baby lamb cutlets
20ml Olive oil, for frying
2 garlic cloves, chopped
3 sprigs Thyme

For the clams, sherry and ham

20ml Olive oil
1/2 onion, finely chopped
1 garlic clove, chopped
50g lardons Spanish ham
400g fresh clams, cleaned
125ml Fino Sherry
100g cooked Broad beans
1 small handful flat-leaf parsley, chopped

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!