Zesty lamb chops with crushed kidney beans

Dinner with 8 ingredients.

Servings: 4

Total time: 35 minutes

Ingredients

• 2 tablespoon olive oil
• 1-2 red chillies deseeded and finely chopped
• mixed green leaves such as rocket and watercress to serve
• 8 lamb chops
• juice and zest 1 lemon
• 1 garlic clove crushed
• 2 x 400 g cans red kidney beans drained
• small pack mint leaves picked and finely chopped

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.