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Chump Lamb Chops with Pesto Sauce and Chick Pea Mash

For The Chick Pea Mash
1 tb Olive oil
1 lg Onion; peeled and cut into 5-6 wedges
2 400 g cans chick peas; drained and rinsed
2 Cloves garlic; peeled and left whole
1 Sprigs fresh thyme
50 g Butter; (2oz)
150 g Pot natural yogurt

For The Pesto Chump Chops
4 pk Lamb chump steaks
100 ml Dry white wine; (3 1/2fl oz)
2 tb Pesto; (2 to 3)

To make the chick pea mash:Heat the oil in a large saucepan then add the onion and saute until softened. Add the chick peas, garlic, sprig of thyme and enough water to just cover - approximately 150ml ( 1/4 pint) and simmer for 15 minutes.

In the meantime heat up a frying pan, then cook the lamb for 4 minutes on each side. Remove and keep warm.

Add the white wine, then stir in the pesto. Put to one side and keep warm.

Remove the thyme from the chick peas and puree in a food processor. Then add in the butter and natural yogurt, mix to incorporate.

Pile the chickpea mash on individual serving plates, top with a chump lamb chop and drizzle over the pesto sauce. Serve immediately.

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