GRILLED LAMB CHOPS WITH ROSEMARY-INFUSED OLIVE OIL AND BEAN PUREE

Experience tender, flavorful lamb chops marinated in aromatic rosemary oil, grilled to perfection, and served alongside a creamy bean puree enriched with rosemary and garlic — a refined dish perfect for four servings.

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🥣 Ingredients

For the Lamb Chops:

• 4 double lamb chops
• Salt
• Freshly ground black pepper
• Chili flakes

Rosemary-Infused Olive Oil:

• 120 ml olive oil
• 2 sprigs fresh rosemary
• 4 garlic cloves, halved
• 5 sprigs fresh parsley
• Salt and freshly ground black pepper

Bean Puree:

• 500 g cooked beans (reserve some cooking water)

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Instructions

1. Prepare Rosemary-Infused Oil

• In a small saucepan, combine olive oil, rosemary sprigs, and halved garlic cloves.
• Heat gently over low heat until oil is hot but not boiling. Maintain heat for 5 minutes without letting garlic brown or sizzle.
• Remove from heat, cover, and allow to cool. This is your rosemary-infused oil.

1. Marinate the Lamb Chops

• Season chops generously with salt, black pepper, and chili flakes.
• Add 2 tablespoons of rosemary oil and finely chopped leaves from one rosemary sprig.
• Massage marinade thoroughly into the meat.
• Refrigerate for several hours or overnight for best flavor.

1. Grill the Chops

• Preheat a grill pan over high heat for about 5 minutes without adding oil.
• Grill chops on all sides: first the bone-opposite side, then edges, about 2 minutes per side until grill marks form.
• Place chops bone-side down, transfer pan to a preheated 200°C oven.
• Roast for 10 minutes for medium-rare or 15 minutes for well done but juicy chops.
• Remove and tent with foil; let rest while preparing puree.

1. Prepare Parsley Sauce

• In a mortar, crush parsley leaves with coarse salt.
• Add 2 tablespoons rosemary oil and mash until you form a vibrant herb sauce.

1. Make Bean Puree

• If cold, reheat cooked beans in reserved cooking water.
• Blend 500 g cooked beans with remaining rosemary oil and a garlic clove from the infused oil.
• Add about 50 ml cooking water if needed to achieve a smooth puree consistency.
• Season with salt and black pepper to taste.

1. Serve

• Spoon 2 tablespoons of bean puree onto each plate.
• Top with one lamb chop.
• Drizzle with parsley-rosemary oil sauce.
• Sprinkle with fleur de sel for a finishing touch.

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💡 Tips

• Maintain low heat when infusing oil to avoid burning garlic.
• Marinate chops overnight for deeper flavor absorption.
• Resting chops after grilling ensures juiciness.
• Adding cooking water to puree helps achieve perfect creaminess.

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📝 Final Thoughts

This dish balances the robust flavors of grilled lamb with the herbaceous freshness of rosemary oil and the smooth, earthy bean puree. Elegant yet approachable, it’s a perfect choice for a memorable dinner.