less than 30 mins
10 to 30 mins
Preheat the oven to 200C/400F/Gas 6.
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.
Roast in the oven for five minutes. Remove and allow to rest for one minute.
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.
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.