Zesty lamb chops with crushed kidney beans

• lamb chops↗8
• olive oil↗2 tbsp tbsp
• lemon↗juice and zest 1

  juice and zest 1

• red chillies↗1-2

  deseeded and finely chopped

• garlic clove↗1

  crushed

• cans red kidney beans↗2 x 400g g

  drained

• small pack mint↗

  leaves picked and finely chopped

• mixed green leaves such as rocket and watercress↗

  to serve

Step-by-step instructions

1. 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.

2. 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.