Lamb Chops With Bean Salad - cooking recipe

Ingredients

12 None lamb chops
1 None Romaine lettuce, coarsely chopped
1 can (15 oz) cannellini beans, drained and rinsed
3 medium tomatoes, cut into wedges
4 None anchovy fillets, finely chopped
3 cloves garlic, crushed
1 tbsp finely grated lemon peel
1/3 cup lemon juice
1/3 cup olive oil

Preparation

For the dressing, whisk anchovies, garlic, lemon peel and juice, and oil in a small bowl.
Preheat the broiler. Combine lamb and 2 tbsp of the dressing in a large bowl. Broil lamb, turning once, until cooked to desired doneness. Remove from heat and drizzle with 1 tbsp dressing. Cover to keep warm.
Place lettuce, beans and tomatoes in a large bowl with remaining dressing. Toss gently to combine. Serve lamb with salad.