Instructions: 1 Heat a frying pan and preheat the oven to 240c/450f/Gas 8. Halve one whole garlic clove and rub all over the chops. Brush all over with some oil.

2 Season the chops, add to the frying pan and cook for two minutes on each side until lightly browned and just tender.

3 Heat a saute pan and add some oil. Stir in the carrot and celery and cook for 4-5 minutes until softened but not browned.

4 Chop the leeks and add to the pan. Then chop the herbs. Cut the crusts off the bread and place in a food processor with the herbs and cayenne.

5 Whizz to make fine crumbs, slowly drizzle in 1 tbsp olive oil through the feeder tube and season.

6 Put the chops on a baking tray and spread over the mustard. Top with the breadcrumbs, reserving any left over. Place in the oven and cook for 8-10 minutes or until the lamb is tender.

7 Crush the garlic and add with the thyme to the vegetables. Cook on a gentle heat for 2-3 minutes without colouring.

8 Using a flame, peel the tomatoes and cut into quarters to remove the seeds. Finely dice the flesh and stir into the vegetable and garlic mixture with the sugar. Cook for a minute or so, stirring all the while, then pour in the stock and allow to simmer.

9 Add the beans to the garlic mixture with the remaining breadcrumbs. Cook for another minute or so to just warm through.

10 Deep-fry the celery leaves in the oil and drain on kitchen paper. spoon some of the beans onto a serving plate and arrange one lamb chop on top.

Garnish with the celery leaves and serve.

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