Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Zesty lamb chops with crushed kidney beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 8 lamb chops
- 2 tbsp olive oil
- juice and zest 1 lemon
- 1-2 red chilliesdeseeded and finely chopped
- 1 garlic clovecrushed
- 2 x 400g cans red kidney beansdrained
- small pack mintleaves picked and finely chopped
- mixed green leaves such as rocket and watercressto serve
Nutrition: per serving
- kcal519
- fat24g
- saturates8g
- carbs21g
- sugars4g
- fibre10g
- protein50g
- salt1.5g
Method
step 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.
step 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.
