Grilled Lamb Chops with Herb Oil & White Bean Purée

Grilled Lamb Chops with Herb Oil & White Bean Purée

INGREDIENTS:


For the Lamb:


  • 8 lamb rib chops (about 2 inches thick)

  • 3 tablespoons Aroma olive oil

  • 4 cloves garlic, crushed

  • 2 teaspoons fresh rosemary, chopped

  • 1 teaspoon fresh thyme, chopped

  • Sea salt and cracked black pepper

  • Lemon wedges


For the White Bean Purée:


  • 1 can (15 oz) white beans, drained and rinsed

  • 2 tablespoons Aroma olive oil

  • 2 cloves garlic, minced

  • 1/4 cup vegetable broth

  • 1 tablespoon fresh lemon juice

  • Sea salt and white pepper to taste

  • Optional: fresh mint for garnish


INSTRUCTIONS:


  1. Combine Aroma olive oil, crushed garlic, rosemary, and thyme in a shallow bowl. Add lamb chops and coat well. Season generously with salt and pepper. Marinate 30 minutes at room temperature.

  2. For the purée: Heat 2 tablespoons Aroma olive oil in a saucepan over medium heat. Add minced garlic and cook 1 minute. Add white beans and vegetable broth. Simmer 5 minutes until heated through.

  3. Transfer bean mixture to a food processor. Add lemon juice and blend until smooth but still slightly textured. Season with salt and white pepper.

  4. Preheat a grill or cast-iron skillet over high heat until very hot. Grill lamb chops 3-4 minutes per side for medium-rare.

  5. Spoon white bean purée onto plates. Top with 2 lamb chops and a squeeze of fresh lemon.