Dairy-free dinner recipe for 4 people, takes only 20 mins; recipe has lamb chop, olive oil, lemon, red chillies, garlic clove, red kidney beans, mint and watercress.
Zesty lamb chops with crushed kidney beans
Course: Dairy-free dinner
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 2 tbsp olive oil
- Mint: small pack mint, leaves picked and finely chopped
- Lemon: juice and zest 1 lemon
- Watercress: mixed green leaves such as rocket and watercress, to serve
- Red Chillies: 1-2 red chillies, deseeded and finely chopped
- Red Kidney Beans: 2 x 400g cans red kidney beans, drained
- Lamb Chop: 8 lamb chops
Directions
- 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.
