Rinse the black-eyed peas well, place in a saucepan, cover with cold water and boil for approximately 15 minutes. Drain, rinse with cold water and boil again replacing the water for approximately 20-25 minutes. Set aside to cool down and drain.
Place the fresh green beans in plenty of salted boiling water and cook for 6-8 minutes. Then drain, pour in a bowl with cold water, allow to cool and drain.
Preheat oven to 180°C. Using a small sharp knife remove excess fat from the meat.
Add salt and pepper to the lamb and brush with mustard. Mix the breadcrumbs with the thyme and coat the lamb making sure it covers evenly and sticks to surface. Place the lamb in an oven-proof dish and cook for approximately 25 minutes.
A few minutes before it’s cooked, heat olive oil in a frying pan and wilt the onion and garlic. Add the cherry tomatoes and sauté for a few minutes. Add the fresh green beans and the black-eyed peas, stir until well-cooked, and douse with lemon, seasoning with salt and pepper.
When the lamb is ready, take the lamb from the oven and using a large sharp knife separate the lamb chops one-by-one. Serve with black-eyed peas.
5 lamb chops
(300g approx.) each
2 tbsps French mustard
½ fresh baguette or 1 cup bread crumbs, crushed
1 tbsp fresh thyme,
2 cups dry black-eyed peas
16-20 fresh green beans
12 cherry tomatoes
1 medium-sized onion, finely chopped
1 garlic clove, crushed
2-3 tbsps olive oil
Juice of 1 lemon