Lamb with sweet and sour plums and runner beans

Ingredients

For the lamb
200g/5½oz lamb chop
1 tbsp olive oil
salt and freshly ground black pepper
For the sauce
50ml/2fl oz red wine
1 tbsp brown sugar
1 tsp cinnamon
2 plums, stoned and sliced
To serve
50g/1¾oz long green beans, blanched
1 tsp chopped chervil

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To cook the lamb, rub the lamb chop with oil and season well. Place a small oven proof frying pan over a high heat, and fry the chop for two minutes on each side.
3. Roast in the oven for five minutes. Remove and allow to rest for one minute.
4. To make the sauce, pour the red wine into the hot frying pan. Add the sugar, cinnamon and plums. Stir together and cook for eight minutes until sticky.
5. To serve, place the beans in the centre of a warm plate, place the lamb on top, pour the sticky sauce over and sprinkle the chervil over.