Name: Zesty lamb chops with crushed kidney beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
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

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Zesty lamb chops with crushed kidney beans

Zesty lamb chops with crushed kidney beans

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.8 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal519
fat24g
saturates8g
carbs21g
sugars4g
fibre10g
protein50g
salt1.5g

Method

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.
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.

Recipe from Good Food magazine, January 2015

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