Tasting Notes

Lamb chops, hints of lemon, earthy garlic, with a great crust and some char pair well with creamy black beans with bacon and onions, make for a yummy dinner. A bright, fresh, crunchy, salad, cuts through the richness of the lamp chops dinner.

What You Need

4 lamb chops.

1/2 baguette.

1 can of black beans.

1/2 cup yogurt.

1 clove garlic.

1 sprig rosemary.

3 garlic cloves.

1 lemon.

2 radishes.

1/2 cucumber.

1 cup frozen peas.

Salt and pepper.

4 tablespoons olive.

1 tablespoon white vinegar.

6 slices bacon.

1/2 an onion.

2 tablespoons hot sauce.

Equipment

2 small bowls.

1 medium bowl.

1 frying pan.

1 pastry brush.

1 colander.

Method

Take one tablespoon olive and with a pastry brush rub all over the lamb chops. Chop up the rosemary and rub into the chops. Likewise chop up your garlic clove and rub into the chops. Zest your lemon and rub into the chops. Set aside..

Slice your onion, radishes, into thin pieces. Set aside in the medium bowl.

Add your bacon to a cold frying pan, gradually increasing the heat to medium low, then add your onions. Cook till the bacon is crisp, the onions soft and glistening. Set everything aside.

Take your black beans, rinse with cold water in a colander and shake so that most of the water is gone. Then add the beans to the frying pan, cooking on medium heat till the beans have a nice thick consistency. Season with salt and pepper and mix everything. Add the bacon and onions to the frying pan, turn on the heat to low, cook till the beans are warm, then add the hot sauce and mix gently. Now turn the stove to the lowest temperature setting let it sit there, till ready to serve.

Add your yogurt to small bowl, from the lemon you zested extract two tablespoons lemon juice and add to the yogurt, add salt and pepper to taste, mix well and set aside. Place into the refrigerator, till ready to use.

Using your pastry brush put the 1 tablespoon of olive olive on half the baguette. Set aside.

Cut your radish and cucumber into thin slices.

Place your peas into a small bowl, pour boiling water over them, let sit for three minutes, drain using a colander. Once done add to bowl containing the cucumber and radishes. Add two tablespoons olive and the vinegar. Add salt and pepper to taste. Mix well and put into your refrigerator till ready to serve.

Now turn on the BBQ till it hits 400 degrees Fahrenheit and then put your chops on the grill. After 4 minutes turn over and continue cooking for another 3 minutes. Turn off the BBQ and open the lid till the temperature goes down to 250 degrees Farenheit. Close the lid and let chops rest for 4 minutes.

You are now ready to serve.

Delicioso