Lamb chops

12 lamb chops, 70 g each
3 tbsp olive oil
Sea salt, freshly ground pepper
1 garlic clove
2 sprigs of rosemary
2 sprigs of thyme

Lamb Herb Butter

125 g softened butter
4 tsp lamb seasoning blend
Salt, freshly ground pepper
2 drops Tabasco
2 drops Worcestershire sauce
Finely grated garlic,  sweet paprika

Season the lamb chops on both sides with salt and freshly ground pepper. Heat 1 tablespoon of olive oil in a large pan. Add the garlic and herbs to the hot pan and cook the chops for approx. 2 minutes on each side. Remove the chops from the pan and let them rest.

Place the butter in a bowl, stir in the seasoning blend and season with Tabasco, Worcestershire sauce, finely grated garlic, paprika, salt, and freshly ground pepper.
Refrigerate until firm.

Mixed Beans

200 g borlotti beans (white bean kernels)
200 g black beans
200 g green Kenyan beans
1 onion
1 garlic clove
1 l poultry stock
5 tbsp olive oil
1 bunch finely chopped flat-leaf parsley

Peel the onion and garlic and dice finely. Sauté gently in olive oil until translucent. Add the beans and heat through. Pour in the poultry stock and cook until tender.

Season with salt and freshly ground pepper. Just before serving, fold in the finely chopped parsley.