Zesty lamb chops with crushed kidney beans

Zesty lamb chops with crushed kidney beans

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

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 519
  • Carbohydrates 21
  • Saturated Fat 8
  • Sugar 4
  • Protein 50
  • Fat 24
  • Fiber 10
  • Salt 1.5

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.