Lamb chop, broad beans and wild garlic

SERVES 46 | PREP 1 HR 15 MINS | COOK 4 HRS | MORE EFFORT

1kg lamb bones

75ml grapeseed oil, plus 11/2 tbsp

4 round shallots, 2 roughly chopped, 2 finely chopped 2 onions, roughly chopped

500g chestnut mushrooms, roughly chopped

1 tsp coriander seeds

1 heaped tsp each of black peppercorns, fennel seeds

and white peppercorns

300ml white wine

1 litre chicken stock

150g wild garlic, plus a few leaves, finely chopped 300g broad beans

8 good quality lamb chops small handful of flat-leaf parsley, finely chopped small handful of mint, finely chopped

1 Heat the oven to 200C/180C fan/gas 6 and roast the lamb bones on a baking tray for 20 mins until dark. Meanwhile, heat 1 tbsp of oil in a deep pan over a medium heat and cook the roughly chopped shallots, onions, mushrooms and spices for 10 mins until caramelised. Deglaze the pan with the wine for 5 mins until reduced by half, then add the stock and the bones from the oven. Bring to a simmer and leave to cook, uncovered, for at least 3 hrs. Strain the mixture, discarding the solids. Put the sauce back over a mediumlow heat and bring to a steady simmer, reducing the sauce for 15 mins until thickened and glossy.

2 Blend 150g of wild garlic with 75ml of oil until smooth. Pass through a fine sieve until you get wild garlic oil.

3 Blanch the beans in boiling water for 1 min. Depod the beans. Season the lamb chops generously with salt. Heat a large frying pan over a high heat and sear the lamb for 2-3 mins on each side or until deeply golden brown – do this in batches. Take off the heat and set aside, loosely covered, to rest for 5 mins.

4 Meanwhile, put the remaining oil into a sauté pan over a medium heat. Add the finely chopped shallots, cooking for 3-4 mins until softened but not coloured. Add the herbs and remaining wild garlic with the broad beans and briefly heat through. Remove from the heat and toss with a little of the wild garlic oil.

5 Gently reheat the lamb sauce. Put the broad beans on a plate with the lamb chops, finishing with a generous drizzle of the lamb sauce and some of the wild garlic oil, too. PER SERVING (6) 500 kcals | fat 34.5G | saturates 13.1G carbs 6.8G | sugars 3.7G | fibre 5.6G | protein 33.7G | salt 0.8G