Chargrilled chump of lamb with butterbean purée, garlic fritters and rosemary sauce

James Tanner offers an intriguing combination of flavours and textures in his carefully assembled and sophisticated lamb dish
By James Tanner
Chargrilled chump of lamb with butterbean purée, garlic fritters and rosemary sauce
  • Rating:
  • Serves: 1
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes plus overnight soaking plus standing
  • Effort: medium



  • 1 boneless lamb chump
  • 1 pinches black pepper
  • 1 dashes of olive oil

For the French beans

  • 1 cubes butter
  • 1 shallots, chopped
  • 50 g French beans, blanched and refreshed

For the butterbean purée

  • 100 g dried tinned butter beans, soaked overnight
  • 1 tbsp white wine vinegar
  • 2 cubes unsalted butter
  • 1 pinches black pepper

For the garlic fritters

  • 5 clove garlic
  • 1 dashes of olive oil
  • 125 g plain flour, plus extra for dusting
  • 1 eggs
  • 0.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 1 pinches salt

For the rosemary sauce

  • 100 ml red wine
  • 200 ml lamb stock
  • 2 sprigs rosemary
  • 1 cubes butter


1. Drain the soaked butterbeans, place in a large saucepan, cover generously with cold water and bring to the boil. Boil for 30-35 minutes until the beans are soft. Drain.

2. Place the butterbeans in a food processor with the butter, white wine vinegar and salt and freshly ground pepper. Blend until the beans are just broken up, forming a chunky puree. Set aside.

3. Meanwhile, prepare the garlic fritters. Preheat the oven to 180ºC/gas 4.

4. Wrap the unpeeled garlic cloves in foil, adding a dash of olive oil. Place them on a roasting tray and roast for 20 minutes.

5. Remove and allow to cool. Peel the roasted cloves, placing the peeled cloves on kitchen paper.

6. In a bowl, beat together the flour, egg, baking powder, bicarbonate of soda and salt to form a thick fritter batter. Set the batter aside to stand for 10 minutes.

7. Meanwhile, preheat the oven to 200ºC/gas 6 and preheat a griddle pan.

8. Season the lamb chump with salt and freshly ground pepper and rub with olive oil.

9. Cook the lamb briefly on all sides on the griddle pan, then transfer to a roasting tray and roast in the oven for 8 minutes. Remove the lamb from the oven and rest for 4 minutes.

10. Meanwhile, cook the rosemary sauce. Place the wine in a saucepan, bring to the boil and cook briskly until reduced by half.

11. Add in the stock, bring to the boil and cook until reduced by two-thirds. Add in the rosemary sprigs and set aside to infuse for 2 minutes.

12. Strain the sauce into a pan, add in the butter and heat through gently, stirring, until the sauce becomes glossy. Season with salt and freshly ground pepper.

13. To cook the garlic fritters, coat the roasted garlic lightly with flour and coat in the batter.

14. Meanwhile, heat the vegetable oil in a frying pan. Add in the fritters and fry until golden all over, around 1 minute. Drain on kitchen paper.

15. To cook the French beans, heat the butter in a small frying pan. Add in the shallot and fry for 1-2 minutes until fragrant.

16. Add in the green beans and fry, stirring, for 2 minutes. Drain on kitchen paper.

17. To serve, put half the butterbean purée in the middle of a warm serving plate, then dot 5 small mounds of purée around the outside of the plate.

18. Arrange the French beans around the middle, slice the lamb chump, and place over the butterbean purée in middle of plate. Put the 5 fritters on the 5 mounds of butterbean purée, drizzle round the rosemary sauce and serve at once.

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