Chops, spuds and beans in one pan — and about four minutes of washing up
The trick to a real one-pan dinner is the order of operations. Brown the chops first, so the lamb fat flavours everything that follows. Potatoes into that same fat, cut-side down. A splash of stock, a lid on, and the pan does the work while you set the table. The chops go back on top at the end with the beans, so nothing overcooks and every drop of flavour ends up in the pan juices. Fifty minutes, one pan, dinner done — that's the whole pitch, really.
Ingredients
- 4 Your Farmer grass-fed lamb chump chops
- 1 tbsp olive oil
- 600g chat potatoes, halved
- 250ml chicken stock
- 3 cloves garlic, skin on, lightly squashed
- 2 sprigs rosemary
- 200g green beans, trimmed
- Knob of butter
- Half a lemon
- Salt and pepper to season
Instructions
Pat the chops dry and season well. Heat the oil in a large, deep frying pan (one with a lid) over medium-high heat and brown the chops 2–3 minutes per side. Set them aside — they finish cooking later.
4 chump chops1 tbsp olive oilAdd the potatoes to the lamb fat, cut-side down, and brown for 4–5 minutes without moving them.
600g chat potatoesPour in the stock and add the garlic and rosemary. Cover and cook over medium-low heat for 12–15 minutes, until the potatoes are nearly tender.
250ml chicken stock3 cloves garlic2 sprigs rosemaryScatter the beans over, then sit the chops and their juices on top. Cover again and cook 6–8 minutes, until the beans are bright and the chops are done to medium.
200g green beansTake the pan off the heat and rest, lid ajar, for 5 minutes.
Lift the chops onto plates, stir the butter through the pan juices, squeeze the lemon over the lot and serve straight from the pan.
knob of butterhalf a lemonAppears in
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Why Chump Chops Suit the Two-Stage Treatment
The chump is the lamb's rump — the meaty junction between loin and leg. It's thick enough that a straight sear risks a raw middle, and tender enough that a long braise is more than it needs. The answer is exactly what this pan does: a hard brown for the crust, then a gentle, steamy finish on top of the vegetables to carry the centre to medium without drying the outside. Along the way the chops do a second job — the fat they render in step one becomes the cooking medium for the potatoes, which is why this dish tastes like far more than its ten ingredients. Your Farmer® chump chops come four to a pack in Share B of the lamb CSA share, and this is the weeknight we'd point them at first.
Swaps and Variations
Broccolini or halved brussels sprouts stand in for the beans; sprouts want the full 8 minutes, broccolini closer to 5. Any waxy or all-rounder potato works if chats aren't about — just cut them to golf-ball size so the timing holds. Thyme swaps for rosemary, water plus a crumbled stock cube swaps for stock, and a spoon of Dijon whisked into the juices at the end turns them into something closer to a sauce. In spring and summer, whatever's in the eco-grown produce box steers the vegetable half of the pan — this recipe is more of a method than a contract.
Storage and Leftovers
Leftovers keep together in one container for 3 days — the potatoes soak up the pan juices overnight and are arguably better for it. Reheat everything except the lamb in a covered pan with a splash of water, adding the sliced chops for just the final minute so they warm without toughening. The pan juices also freeze in a small container and make an instant base for the next lamb dinner. If the four-pack goes early in the fortnight, a standalone chump chop four-pack restocks the freezer without waiting for the next box.
Frequently asked questions
I don't have a pan with a lid — what can I use?
Can I use frozen green beans?
My potatoes were still firm when the chops were done — what went wrong?
Can I finish this in the oven instead?
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