Food & Recipes

Zesty lamb chops with crushed kidney beans

Written by Health Guru

Ingredients

  • 8 lamb chops
  • 2 tbsp olive oil
    olive oil
  • juice and zest 1 lemon
    Lemon
  • 1-2 red chillies, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 2 x 400g cans red kidney beans, drained
  • small pack mint
    Mint

    , leaves picked and finely chopped

  • mixed green leaves such as rocket and watercress, to serve
  • Method

    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. 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.

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