Zesty lamb chops with crushed kidney beans
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Zesty lamb chops with crushed kidney beans

By Katy Gilhooly

Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 519
  • fat 24g
  • saturates 8g
  • carbs 21g
  • sugars 4g
  • fibre 10g
  • protein 50g
  • salt 1.5g

Ingredients

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