Chargrilled lamb chops with butterbean & brown rice pilaff

Chargrilled lamb chops with butterbean & brown rice pilaff

20 mins
Cooking time
35 mins
Deidre Rooney

This dish uses the flavours of Catalonia, where fruity alioli based on pears, apples or quinces is very common. You can use kale or savoy cabbage instead of cavolo nero if you prefer.

From the grocer


Quantity Ingredient
1/2 teaspoon rock salt
70ml mild extra-virgin olive oil
1 teaspoon white wine vinegar
1 1/2 tablespoons runny honey
250g mixture of brown basmati and wild rice
25g butter
700ml chicken stock
1 tablespoon olive oil, plus extra for brushing
400g tinned butterbeans, drained and rinsed
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
2 granny smith apples, peeled, cored and cut into chunks
4 garlic cloves
1 onion, finely chopped
150g cavolo nero, shredded

From the butcher

Quantity Ingredient
6 large lamb chump chops


  1. To make the alioli, put the apples in a small saucepan, cover with water and cook until very tender. Drain. Cut 2 of the garlic cloves in half and crush with the rock salt in a large mortar. Add the cooked apples and crush until smooth. Add the extra-virgin olive oil a drop at a time, beating constantly until you have a thick purée. Add the vinegar and the honey. Refrigerate until needed.
  2. Rinse the rice in a sieve until the water runs clear.
  3. Heat 15 g of the butter in a heavy-based saucepan over a medium heat and sauté the onion until soft and pale gold. Add the remaining garlic (finely chopped) and cook for another couple of minutes. Stir in the rice and cook until it just begins to toast.
  4. Add 500 ml of the stock, bring to the boil and cook until the rice starts to look pitted. Reduce the heat to very low and cover – the rice will now steam.
  5. Top up with stock every so often and gently fork occasionally to make sure the rice doesn’t stick to the bottom of the pan. It should cook in about 30 minutes. Brown rice never softens as much as white rice – it will still be a little firm in the centre – and wild rice stays even firmer.
  6. Meanwhile, blanch the cavolo nero in boiling water for 4 minutes. Drain.
  7. Heat the remaining butter and the 1 tablespoon olive oil in a large frying pan over a medium heat, add the beans and the cavolo nero and warm through. Season. When the rice is cooked, remove from the heat and fork through the cavolo nero and beans. Check the seasoning and cover to keep warm.
  8. Just before serving, heat a chargrill pan until very hot. Brush the chops with olive oil and season. Sear each side over a high heat, then turn the heat down to cook them through. I prefer them rare – about 4 minutes each side – but cook to the degree of doneness you like. Just insert a small sharp knife into the flesh of a chop to check the meat.
  9. Spoon a portion of pilaff onto each plate, top with a lamb chop and a good dollop of alioli. Serve the rest of the pilaff and alioli on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again