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Zesty lamb chops with crushed kidney beans

Ingredients

  1. Step 1 8 lamb chops
  2. Step 2 2 tbsp olive oil
  3. Step 3 juice and zest 1 lemon
  4. Step 4 1-2 red chillies , deseeded and finely chopped
  5. Step 5 1 garlic clove , crushed
  6. Step 6 2 x 400g cans red kidney beans , drained
  7. Step 7 small pack mint , leaves picked and finely chopped
  8. Step 8 mixed green leaves such as rocket and watercress , to serve
Zesty lamb chops with crushed kidney beans
Calories: 519 Carbohydrate: 21 g Protein: 50 g Fat: 24 g
Cook time: 35 minutes Prep time: 15 minutes Total time: 50 minutes Servings: 4

TAGS

Dinner Main course Mexican 1 of 5-a-day Chop Easy dinner Fibre Iron Katy Gilhooly Lamb cutlet Midweek dinner weeknight dinner Winter

Directions

  1. Step 1 Heat a griddle pan over a high heat. Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning. Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done. You may need to do this in 2 batches. Remove from the pan, wrap in foil and leave to rest for 10 mins.
  2. Step 2 Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins. Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm. Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.