Lamb Chops with Sesame Green Beans and Pear Dressing

• 8lamb loin chops, about 900g
• 2 tbspsoy sauce
• 3garlic cloves, finely grated and divided
• black pepper
• 1 tbspolive oil
• fine salt
• 300gshort-grain rice
• 300ggreen beans, trimmed
• 1firm ripe pear, coarsely grated
• 20gginger, finely grated
• 2 tbsprice vinegar
• 1 tbsptoasted sesame oil
• 20gsesame seeds
• 4spring onions, finely sliced
• 1 tbspsoy sauce

Method

1. 1Rinse the rice in a sieve until the water runs mostly clear. Tip it into a saucepan with 420ml water and a pinch of salt, bring to the boil, then cover and cook over the lowest heat for 18 minutes until the water is absorbed and small holes appear across the surface.
2. 2Turn off the heat and leave the rice covered for 10 minutes until the grains are tender and settled. Do not lift the lid while it rests.
3. 3While the rice cooks and rests, put the lamb chops in a shallow dish with 2 tbsp soy sauce, 1 grated garlic clove and plenty of black pepper. Turn to coat, then leave for 15 minutes until the surface looks glossy.
4. 4Mix the pear, ginger, remaining garlic, rice vinegar, sesame oil, sesame seeds, spring onions and 1 tbsp soy sauce in a bowl. The pear should be juicy and sharp, not blended smooth.
5. 5Heat the olive oil in a large frying pan over a high heat. Cook the lamb chops in 2 batches for 3 minutes on each side until deeply browned with a blush of pink at the bone, then transfer to a plate to rest for 5 minutes.
6. 6Add the green beans and 3 tbsp water to the same pan. Cover for 3 minutes until bright green, then uncover and cook for 2-3 minutes until the water has evaporated and the beans are tender with lightly blistered edges. Take the pan off the heat and fold through the pear dressing so the beans stay bright and the pear keeps its fresh bite.
7. 7Fluff the rice with a fork and divide between four plates. Add the sesame green beans, then set two lamb chops on each plate and spoon over any resting juices.

Per serving

kcal

646

protein

34.8g

fibre

4.5g

carbs

16.6g

fat

50g