Lamb rib chops with roasted garlic and white bean puree

Serves: 4
Preparation time: 10 hours (includes marinating time)
Difficulty: easy


8 lamb rib chops
1/3 cup olive oil
4 sprigs thyme
2 heads plus 2 cloves of garlic
2 teaspoons rosemary leaves, chopped
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
1 420g can cannellini beans
Juice of half a lemon
Pinch of salt


  1. Combine 1/4 cup of olive oil with 1 clove of crushed garlic, thyme, rosemary and 1/4 teaspoon cumin. Add the lamb chops and turn to coat with the marinade. Marinate overnight, removing from fridge 30 minutes before cooking.
  2. Preheat the oven to 175C. Slice the two remaining heads of garlic in half and place them cut side up on foil and drizzle with 1 tablespoon olive oil. Wrap the garlic in the foil and roast for 45 minutes, until tender.
  3. Remove the chops from the marinade; discard the thyme and scrape off the minced garlic. Season with salt and pepper.
  4. Heat a grill pan over moderate heat. Cook lamb ribs for 4 minutes on each side, until lightly charred. Remove from heat and rest, covered in foil, for 5 minutes.
  5. To make the white bean puree, drain the cannellini beans and place in food processor with 1 clove of garlic, pinch of salt, lemon juice and remaining olive oil. Process until smooth.

Serving suggestion

  1. Serve the lamb chops on top of puree with half a head of roasted garlic per serve, and a side of green salad.