Zesty Lamb Chops Recipe | The Wine Gallery

8 good quality lamb chops
juice and zest of 1 large lemon
1 crushed garlic clove
2 chillies, de-seeded and finely chopped 2 tbsp olive oil
2 cans of red kidney beans, drained
a small pack of mint, leaves chopped and stems removed watercress or rocket to serve

Firstly, get your griddle or a large frying pan nice and hot. While that's firing up, brush your lamb chops with the olive oil, and then rub the zest of your lemon all over them along with plenty of salt and pepper.
Griddle them for 4 minutes each side (for medium rare), and then set aside to rest – you can wrap them in foil to keep them warm.
In the meantime, in the same pan, fry your garlic and chilli for 3 minutes until softened and aromatic. Add the kidney beans, and as they get warm and soft, gently crush them with a potato masher or fork. Stir in the lemon juice, mint and plenty of salt and pepper, and serve them as a bed for the lamb chops to rest on, with some green leaves on the side.

20 mins

4 serving

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