Lamb chops and broad beans

When thinking about this stunning and abundant region, there are two very particular foods that come to mind - lamb and broad beans, called fèves in France. Thinking about one combination I love dearly and have loved for years, this one - beans and lamb - in honor of the region and with my deepest love, I had to put these in one serving.

salad:
200 g cleaned broad beans (fèves)
small handful of small peppermint leaves (or chopped bigger ones)
1 tbsp Panteleria capers (or any capers in oil)
200 g peeled cucumber, cut into squares
20 g pine nuts

lamb:
4 -8 lamb chops (depending on the size and appetite)
1/2 tsp chopped salted/preserved lemon
3 garlic cloves, grated
30 ml mild extra virgin olive oil
sea salt to taste
1/3 tsp chopped fresh rosemary 
20 ml mild extra virgin olive oil for frying
freshly ground pepper to taste


In a pot, boil water. When hot, add salt and beans and simmer until ready, but be careful not to overboil them, as this will make that salad mushy. Drain and cool. 

Meanwhile, mix chops with lemon, garlic, oil, and salt. Leave to marinate for 20-30 minutes. 

In a bowl, mix beans with the rest of the salad ingredients. Set aside. 

Heat a pan. Add oil and heat. Pat the chops dry and fry 2-3 mins on one side and the same on the other (depending on the thickness of the chops). Take off. 

Put salad on a plate and place the chops next to it or even on top. Sprinkle with pepper and serve.