Serves 4

1 lemon, zest and juice of half
2 tbsp rapeseed oil
1 garlic, finely chopped
1 tsp chopped rosemary
1 tbsp honey
8 – 12 lamb chops (depending on size)
Rapeseed oil, to brush

1 garlic clove, finely chopped
1 red chilli, sliced
½ tsp ground cumin
½ tsp ground coriander
400g cooked cannellini beans (drained weight from can, if using)
40g baby spinach leaves

Salt and freshly ground black pepper
Lemon zest, to garnish
Rosemary sprigs, to garnish

For the chops, combine the lemon juice, zest, rapeseed oil, garlic, rosemary and honey together and mix well.
Lay the chops out on a tray and spoon over the mix. Leave in the fridge for 30 minutes.
When ready to cook them, pat dry the lamb chops.
Heat a large frying pan with oil. Add the chops in batches. Season with salt and freshly ground black pepper.
Cook the chops for 3 to 4 minutes on each side. If you like them well done then grilled for an extra 2 minutes on each side.
Transfer to a warm platter and cover to rest for 8 minutes.
Heat a saucepan with a little oil, add the garlic and red chilli, sauté for 2 to 3 minutes.
Add the ground cumin and coriander, the cannellini beans and simmer on low for 5 minutes.
Stir in the spinach leaves and cook until just wilted, it will take about1 minute. Season with salt and pepper.
To serve, spoon some of the cannellini beans on a platter, arrange the lamb chops on top and sprinkle with lemon zest and garnish with rosemary sprigs.