ZESTY LAMB CHOPS WITH CRUSHED KIDNEY BEANS
Perk up lamb chops with lemon zest, then serve with mashed red beans with chilli and garlic for a speedy weeknight supper
Provided by Katy Gilhooly
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 519 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 50 grams protein, Sodium 1.5 milligram of sodium
LEMON ZEST LAMB CHOPS
I have served many times and even the pickiest of diners have raved about them. You will too. Fresh ingredients and aromatic herbs make all the difference.
Provided by diamurr
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Hand chop or use a food processor to chop garlic, mint, and cilantro. If you go a little over or under on the mint and cilantro, no worries. It just adds more flavor. Make sure you have a good grater and lemon juicer to save time.
- Mix the first 9 ingredients together in a heavy duty plastic gallon size baggie. Once mixed, pour about a 1/2 cup out of the bag and into a bowl. Set aside for marinating in the grill.
- Add the washed and dried Lamb Chops to the baggie. Seal and refrigerate for at least 1 hour; overnight is even better. Turn the bag over a few times while marinating to make sure you spread it over all of the lamb chops.
- About an hour before grilling remove the baggie from the refrigerator and let the meat warm slightly.
- Pre-heat the grill on high to about 350 degrees, and just before placing the chops on the grill turn to low. The oil in the marinate tends to want to flare up the grill. Place the chops on the grill and after the marinade has stopped dripping - 30 seconds or so, turn the heat back to medium and close the grill.
- Grill 4 minutes on first side. Turn, and top each chop with a small amount of reserved marinade. Watch for flare ups. Grill for an additional 4 minutes for medium rare.
- Remove from grill and top with remaining marinade. Serve with a salad or grilled vegetables and enjoy!
Nutrition Facts : Calories 1262.5, Fat 116.4, SaturatedFat 39, Cholesterol 210.2, Sodium 2488.8, Carbohydrate 6.1, Fiber 1, Sugar 1.2, Protein 47.2
SPICY LAMB AND BLACK BEAN CHILI
Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
- Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
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