Zesty lamb chops with crushed kidney beans
Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper
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Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 519
-
fat 24g
-
saturates 8g
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carbs 21g
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sugars 4g
-
fibre 10g
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protein 50g
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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
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.
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.
