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Zesty lamb chops with crushed kidney beans

Zesty lamb chops with crushed kidney beans

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal519
fat24g
saturates8g
carbs21g
sugars4g
fibre10g
protein50g
salt1.5g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2015

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