Meal in a roasting tray – lamb chops with cannellini beans, black olives and artichoke hearts

Every now and then we go on a long road trip, arriving late, and wanting to simply warm something up quickly whilst unwinding in a hot bath, with a warming, welcoming glass of red. A favourite always used to be A Sort of Cypriot Pasticcio, but recently we have changed allegiances to this.

It’s a complete meal in a roasting tin – no need for any extra carbs, the beans provide the energy.


Recipe for lamb chops with cannellini beans, black olives and artichoke hearts

Serves 2


  • 2 x stalks of cherry tomatoes
  • 1 jar char grilled artichokes – 160g/6 oz drained weight – in olive oil – NB don’t drain
  • 110g/4 oz Crespo pitted black olives
  • 400g/14 oz approx. lamb chops (two large ones each)
  • a couple of springs of rosemary
  • 1 x 400g/14 oz tin cannellini beans
  • 1 fat clove of garlic, peeled and crushed with ½ tsp smoked salt
  • juice and zest of a lemon
  • a few basil leaves


  1. Preheat the oven to 180°C.
  2. Use a little of the artichoke oil to oil a roasting tin, and place the tomatoes (still on their vine), the olives, and the artichokes (leaving the oil) onto it. If the artichokes are whole, cut them into quarters, lengthways.
  3. Oil the lamb chops and then smother them with the garlic-salt mix.
  4. Push them in between the tomatoes and artichokes, and tuck in tufts of rosemary in between.
  5. Put the lot in the oven for 20 minutes. You may need longer if you have thick chops, but not if you are going to reheat this.
  6. Leave the meat to rest for about five minutes before serving with the basil leaves torn over.



0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments

Related Posts

Things to do with leftover lamb

Especially if you have a leg, there is a good chance that you will have a fair amount of meat left over. What to do?…
Read More

A Neolithic meat pie for a hungry young man… and everybody else

If you look at our History Of Pies Timeline you will see that rumour has it that the very first pie, ever, was one…
Read More

Steak au Poivre – how to make the best

“At a scarred wooden table, sipping a treacly apéro served by a waitress who could have been sung into existence by Serge…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts