chef Thomas Horner Lamb T-bones with beer and bean ragout
- Prep time 30Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Rack
- Serves 4
Chef Thomas Horner designed this recipe to make a quick and simple dinner while drinking a beer. Leafy greens, sweet peppers and white beans turn into a hearty ragout to accompany the herbed chops.
Ingredients
Portion size: 3 chops
Alternate cuts: French rack, lamb leg, lamb shoulder “steaks”
Ingredients:
12 Australian lamb t-bone chops
1 bunch fresh oregano leaves, chopped
1 bunch fresh parsley leaves, chopped
1 bunch fresh basil leaves, chopped
3 garlic cloves, sliced
3 tablespoons olive oil
10 sweet peppers or bell peppers, chopped
3-4 cups of kale or mustard greens
½ cup apple cider vinegar
½ of your favorite beer (less hoppy is best)
Two 15-ounce cans of white beans, drained
3 tablespoons honey
Salt and pepper to taste
Method
Preparation:In a shallow baking pan, rub the chops with the oregano, parsley, basil and garlic. Let them marinate for 30 minutes. In a large pot, warm the oil over LOW heat and sweat the garlic (let it cook without browning). Add the peppers and increase the heat to MEDIUM to caramelize them. Add the greens and wilt them, stirring to cook them evenly. Add the cider vinegar and simmer until the pot is dry. Add the beans and ½ cup of the beer and simmer until the pot is almost dry. Add the honey and season with salt and pepper. Preheat grill over HIGH heat. Cook chops for 3-4 minutes on each side, for MEDIUM-RARE, or until desired doneness is achieved. Serve the beer and bean ragout on the side.
