Grilled Lamb Chops With Olive And Tomato Salsa, Spinach And Garlic Flageolets

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


  1. Place the chops in a large bowl with olive oil, salt, pepper, rosemary and crushed garlic and leave to infuse, turning often.
  2. Chop the tomatoes, olives, anchovies, shallot, and red onion to a small dice and mix well with olive oil.
  3. Finely chop the chives and add these to the mixture, then do the same for the basil and parsley.
  4. Taste and adjust the seasoning if necessary but allow for the natural saltiness of the olives and anchovies.
  5. Crush several cloves of garlic and fry gently in some olive oil; add the beans to this and mix well. Season.
  6. Wet with a little chicken or vegetable stock if desired.
  7. 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.
  8. To Serve
  9. Arrange the chops on top of this and spoon the salsa mixture on top.


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