ZESTY LAMB CHOPS WITH CRUSHED KIDNEY BEANS

Zesty lamb chops with crushed kidney beans image

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

Provided by Katy Gilhooly

Time 35m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 519 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 1.5 milligram of sodium