A simple dish that can be prepared in minutes.


  • 2 tomatoes
  • 1 small tin black pitted olives
  • 1 red onion
  • 1 shallot
  • 1 tin anchovies
  • 1 bunch of basil
  • 1 hadnful of parsley
  • 1 tin flageolet beans (or dried)
  • 1 bunch of chives
  • 1 bag spinach
  • 1 head of garlic
  • olive oil
  • salt, black pepper
  • 4 lamb chops (shoulder or cutlets; two per person if small)
  • sprigs of rosemary


  • Place the chops in a large bowl with olive oil, salt, pepper, rosemary and crushed garlic and leave to infuse, turning often.
  • Chop the tomatoes, olives, anchovies, shallot, and red onion to a small dice and mix well with olive oil.
  • Finely chop the chives and add these to the mixture, then do the same for the basil and parsley.
  • Taste and adjust the seasoning if necessary but allow for the natural saltiness of the olives and anchovies.
  • Crush several cloves of garlic and fry gently in some olive oil; add the beans to this and mix well. Season.
  • Wet with a little chicken or vegetable stock if desired.
  • Grill or fry the chops until medium pink; add the spinach to the bean mixture, stir in until it wilts, then spoon out onto a serving plate.
  • To Serve
  • Arrange the chops on top of this and spoon the salsa mixture on top.

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