Zesty lamb chops with crushed kidney beans

Zesty lamb chops with crushed kidney beans

  • Rating: 4 out of 5.4 ratings
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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

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    Rating: 4 out of 5.4 ratings
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