What you'll need:
- 8 lamb chops
- 2 tbsp olive oil
- The juice and zest of one lemon
- 2 red chillies, chopped and deseeded
- 1 crushed garlic clove
- 2 x cans of red kidney beans, drained
- 1 small pack of mint, leaves picked
- Mixed greens, to serve
Time: 20 minutes
Heat a griddle or a pan over a high heat to get things started. Brush the lamb chops with the oil, season well, and rub all over with the lemon zest until smothered in flavour. Griddle or fry for 3-4 minutes on either side (for medium), and then put to one side to rest.
In the same pan, gently fry off the garlic and chillies in the remaining oil. Add the kidney beans, and cook over a medium heat, mixing well for a few minutes. Once softened, crush them with a potato masher so they have some texture, yet aren’t too mushy. Continue to cook for three minutes, then season well, add the mint and the lemon juice, and serve alongside the chops and the greens.
If you are looking for a deliciously perfect pairing, a beautifully robust Yarra Valley Shiraz from Toolangi would work so well. The Toolangi Shiraz 2015 is an ideal pairing for lamb in particular!
There you have it -- an easy recipe for Lamb 'n' Beans!
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