Lamb chops with clams, sherry and ham

Matt Tebbutt combines surf and turf to stunning effect in this Spanish inspired dish
By Matt Tebbutt
Lamb chops with clams, sherry and ham
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the lamb

  • 16 baby lamb cutlets
  • 20 ml olive oil, for frying
  • 2 cloves garlic, chopped
  • 3 sprigs thyme

For the clams, sherry and ham

  • 20 ml olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, chopped
  • 50 g lardons Spanish ham
  • 400 g fresh clams, cleaned
  • 125 ml Fino sherry
  • 100 g cooked broad beans
  • 1 small handfuls flat leaf parsley, chopped


1. For the lamb: preheat the oven to 180C/gas 4.

2. Season the cutlets. Heat the olive oil in a large ovenproof frying pan over a high heat. Add the lamb cutlets, making sure they are all lying flat in the pan. Colour on both sides then add the garlic and thyme.

3. Transfer the pan to the oven and roast for 10 minutes, or until cooked through.

4. For the clams, sherry and ham: heat the olive oil in a pan and fry the onion and garlic until softened. Add the ham and fry, stirring, for 1 minute.

5. Tip in the clams and pour over the sherry. Cover with a tight-fitting lid and cook over a high heat for 2 minutes or until the shells have opened. Discard any that stay closed.

6. Stir in the broad beans and flat-leaf parsley. Divide the mixture between 4 warm bowls and top with the lamb chops. Serve with bread for mopping up the juices.

Rate This Recipe