I like lamb. It has the reputation of being a fatty meat, but that’s not necessarily the case. If you choose your lamb carefully, it can be lean, as well as tasty and tender.
There are lots of ways you can cook lamb, but this recipe is one of the easiest. It’s ready in less than 40 minutes from start to finish, making it perfect for a relaxed dinner. And this recipe is 100% dairy-free, so it’s great for anyone who has issues with lactose.
I recently made this recipe for my parents, who are notoriously fussy eaters – especially my mom. I could tell they were nervous about letting their daughter cook for them! But, as soon as they arrived at my house and smelt the lamb cooking, I could tell they liked what they could smell, and I’m glad to say they enjoyed the taste too!
Prep time: 15 minutes
Cooking time: 20 minutes
- 8 lamb chops
- 2 tablespoons olive oil
- Juice and zest of one lemon
- 1-2 deseeded chilies, finely chopped
- 1 crushed garlic clove
- 2 x 14 ounce cans drained red kidney beans
- Small pack of mint leaves, finely chopped
- Heat your griddle pan over a high heat. Lightly brush the lamb chops with a little olive oil. Next, rub them with the lemon zest and then season with salt and pepper. You could also use a little garlic salt too.
- Griddle for 3-4 minutes each side so that they are only slightly pink in the middle.
- Remove the chops from the pan and wrap them in aluminum foil so they stay warm while you complete the recipe.
- In a clean saucepan, use the remaining oil to gently fry the chilies and garlic. Add the kidney beans, and gently mash them with a potato masher to make a sauce. Cook for a further 3-5 minutes until the beans are warmed through.
- Stir in the lemon juice and mint, and then serve poured over the lamb chops.
Recipe and picture credit: bbcgoodfood.com
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