Griddled lamb chops with inzimino

1. 1

   Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.

2. 2

   Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes.

3. 3

   Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet.

4. 4

   When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.

5. 5

   In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.

6. 6

   Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.