Preparation time: 20 minutes, plus marinating time
Cooking time: under 15 minutes
4 lean lamb cutlets or chops
5ml/1 tsp freshly chopped rosemary leaves
1 large garlic clove, peeled and finely crushed
Juice of ½ small lemon
30ml/2 tbsp rapeseed or olive oil
Salt and freshly milled black pepper
300g/10½ oz fresh broad beans (podded) or 900g/2lb fresh whole broad beans
30ml/2 tbsp crème fraîche
45ml/3 tbsp freshly chopped mint
In a shallow bowl mix together the rosemary, garlic, lemon juice, oil and seasoning. Spread over the chops on both sides. Cover and marinate in the fridge for 20 minutes.
Heat a griddle pan until hot. Remove any excess marinade from the chops and cook for 6-8 minutes on each side. Alternatively, cook the chops on a prepared barbecue. Transfer the chops to a warm plate.
Meanwhile, bring a large pan of water to the boil. Add the beans, reduce the heat and cook for 3-4 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean.
Return the beans to the pan, heat slightly and crush with a potato masher. Remove from the heat, season and stir through the crème fraîche and mint.
Spoon the crushed beans onto a large warm plate, arrange the chops on top then serve immediately.