- 8 lamb chops
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- mixed green leaves such as rocket and watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.