Zesty lamb chops with crushed kidney beans

Zesty lamb chops with crushed kidney beans

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(1 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal519
  • fat24g
  • saturates8g
  • carbs21g
  • sugars4g
  • fibre10g
  • protein50g
  • salt1.5g
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Ingredients

  • 8 lamb chops
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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
    Mint

    Mint

    mi-nt

    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
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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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