March 27, 2014 - 15:26 GMT hellomagazine.com Marinated lamb chops with crushed broad beans recipe for Easter GALLERY Serves: 2 Preparation time: 20 minutes, plus marinating time Cooking time: under 15 minutes Ingredients 4 lean lamb cutlets or chops 5ml/1 tsp freshly chopped rosemary leaves 1 large garlic clove, peeled and finely crushed Juice of ½ small lemon 30ml/2 tbsp rapeseed or olive oil Salt and freshly milled black pepper 300g/10½ oz fresh broad beans (podded) or 900g/2lb fresh whole broad beans 30ml/2 tbsp crème fraîche 45ml/3 tbsp freshly chopped mintMethod In a shallow bowl mix together the rosemary, garlic, lemon juice, oil and seasoning. Spread over the chops on both sides. Cover and marinate in the fridge for 20 minutes. Heat a griddle pan until hot. Remove any excess marinade from the chops and cook for 6-8 minutes on each side. Alternatively, cook the chops on a prepared barbecue. Transfer the chops to a warm plate. Meanwhile, bring a large pan of water to the boil. Add the beans, reduce the heat and cook for 3-4 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean. Return the beans to the pan, heat slightly and crush with a potato masher. Remove from the heat, season and stir through the crème fraîche and mint. Spoon the crushed beans onto a large warm plate, arrange the chops on top then serve immediately.