less than 30 mins
30 mins to 1 hour
Inzimino sounds exotic, but in fact it is an easy chard and chickpea stew that goes perfectly with succulent griddled lamb chops.
- 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved
- 4 tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely sliced
- 1 stick celery, finely chopped
- 1 carrot, peeled and finely chopped
- 1 x 400g/14oz tin chopped tomatoes
- 1 x 400g/14oz tin chickpeas, drained
- 1 char-grilled red pepper, skin and seeds removed, cut into strips
- 8 lamb cutlets
- 1 tsp finely chopped rosemary
- sea salt and freshly ground black pepper
- 1 red chilli, finely chopped
- 2 tbsp finely chopped fresh flat-leaf parsley
- Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.
- Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes.
- Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet.
- When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.
- In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.
- Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside.