Recipe – Rosemary Lamb

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Chris Beall, co-owner of Eden West Fine Foods in Port Moody, is a renowned chef in the Metro Vancouver area and holds a top management position of one of the top eatery’s in town.

He personifies your typical chef in many ways ... details, details, details.  And if the devil is in the details, then let me tell you Chris is one devilish chef.  His manner of teaching is very hands-on.  One step at a time until you have mastered his culinary creations.  He is not constrained by what is currently available as he and his business partner/wife Paula are constantly searching the globe for new and interesting ingredients.  Obtaining a list of his upcoming classes is a must for any foodie.

Rosemary Lamb Chops with Tuscan Bean Salad

Keep scrolling down to see the recipe!

FIRST this salad is best served warm. The white beans are to be pre-cooked just before starting the meal and set aside covered.

THEN rub the red peppers with a little olive oil and roast in a hot oven until blistered all over. Remove and carefully wrap with cling film and allow them to cool on the counter.

THEN once cool enough to touch, remove the film and peel the skin off and remove all the seeds.

THEN dice the peppers and add to a mixing bowl with the beans, shallots, garlic and sundried tomatoes - toss well.

THEN whisk the olive oil and balsamic vinegar together and pour over the beans with half of the cheese. Stir well then season to taste with salt & pepper.

FINALLY cover and set aside.


FIRST mix together the ingredients for the marinade then pour into a zip lock bag and add the lamb chops. Marinade at least 2 hours, better if over night.

THEN heat oven to 350 degrees Fahrenheit.

THEN slice tomatoes in half and remove the seeds as best you can. Place cut side up on a parchment lined sheet pan.
THEN drizzle tomatoes with olive oil and vinegar.

THEN season well with salt & pepper and roast in oven for 2 hours.

THEN remove the lamb from marinade and either grill medium rare or sear in a cast iron pan and finish in the oven until cooked medium rare.

FINALLY remove lamb from heat and allow to rest in the fry pan for at least 5 minutes before serving.

FIRST plate the bean salad and the roasted tomato across from the two pieces of lamb .. one piece tipped on side against other piece.

THEN drizzle pomegranate molasses over the lamb generously.

FINALLY sprinkle grated Parmesan over salad.

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