Lamb Chops & Mozzarella On Cannellini And Lentil Puree

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 tablespoons italian olive oil
• 1/2 onion, finely chopped
• 2 pinches of crushed dried chilies
• 14 ounces lentils
• 14 ounces cannellini beans
• 4 lamb chops
• salt & freshly ground black pepper
• 1 tablespoon rosemary, chopped
• 4 sprigs fresh rosemary
• 2 fresh mozzarella balls, drained and sliced

Recipe

• 1 heat 3 tablespoons of the olive oil in a saucepan. add in the onion and dried chili and fry until golden, stirring often.
• 2 add in the canned lentils and cannellini beans, together with the juices. bring to the boil and simmer for 5 minutes, cooking off the liquid.
• 3 using a hand-blender, blend the lentil mixture into a puree.
• 4 preheat a griddle pan until hot.
• 5 coat the lamb chops with olive oil and season with salt, freshly ground pepper and chopped rosemary.
• 6 griddle the chops for 2 minutes on each side.
• 7 transfer the chops to a roasting tray. top each chop with a rosemary stalk, then 2 slices of mozzarella. season with salt and freshly ground pepper and drizzle with olive oil.
• 8 preheat the broiler, then grill the chops for 1-2 minutes until the mozzarella begins to melt.
• 9 place 3-4 tablespoons of the lentil mixture each on 4 serving plates, then top with a lamb chop. serve at once.