1 tbsp olive oil
1 boneless lamb chop
salt and freshly ground black pepper
½ tsp ground turmeric
½ tsp curry powder
½ tsp ground paprika
½ vine tomato
85g/3oz green beans, trimmed
salt and freshly ground black pepper
25g/1oz butter
100ml/3½fl oz double cream
25g/1oz butter
50g/1¾oz Brie, chopped
Preheat the oven to 180C/350F/Gas 4.
For the roast lamb chop, heat the oil in an ovenproof frying pan. Season the chop with salt and freshly ground black pepper and sear in the pan for 2-3 minutes, turning once. Remove from the heat and transfer to the oven to cook through for 8-10 minutes.
For the spiced roasted tomato, grind the turmeric, curry powder and paprika together in a pestle and mortar. Dip the cut side of the tomato into the spice mix, then place into the oven with the lamb and roast for 6-8 minutes.
For the green beans, blanch the beans in a pan of boiling water for 4-5 minutes and then drain. Season well with salt and freshly ground black pepper and stir in the butter until melted.
For the cheese sauce, heat the cream in a pan and stir in the butter and Brie until melted and smooth.
Serve the beans on a serving plate, with the lamb chop on top and the halved tomato on the side. Drizzle the cheese sauce around the edge.
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