• 4–6 medium ?oury potatoes
• Salt and black pepper
• 2 tbsp (25 ml) olive oil
• 2 medium onions
• 2 cloves garlic
• 8 lamb chops, about 3 1/2 oz (100g) each
• 4 sprigs fresh rosemary
• 1/2 lb (250 g) Italian or cherry tomatoes
• 3/4 cup (175 ml) lamb or chicken stock
• 1 can (19 oz/540 ml) cannellini beans
• Celery salt
• 4 tbsp (60 ml) milk
1. Bring large saucepan of water to boil. Peel and dice potatoes and add to boiling water with some salt. Reduce heat, cover pan and cook gently 15–20 minutes, or until tender.
2. Meanwhile, heat oil in large frying pan or ?ame-proof casserole. Halve, peel and slice onions and add to the pan. Peel garlic and crush in. Fry over fairly high heat until onion has softened and is well browned, then transfer to plate and set aside.
3. Add chops to pan and fry over moderately high heat for 2–3 minutes per side, or until lightly browned.
4. While chops are cooking, rinse rosemary and strip leaves from stems. Rinse and roughly chop tomatoes.
5. Return half of onions and garlic that you set aside to lamb in pan. Add chopped tomatoes, stock and rosemary, then increase heat to high.
6. Drain cannellini beans and add to pan with celery salt and black pepper to taste. Bring to boil then simmer, uncovered, for 8–10 minutes.
7. Meanwhile, drain potatoes, mash with milk, then stir in remaining fried onion and garlic. Add a few extra chopped rosemary leaves to potatoes if you like. Season to taste and serve with lamb.
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