Lamb chops with bean salad
6
Easy
10 minutes
20 minutes
Fire up the braai – Woolworths’ seasoned lamb chops are about to steal the show. Pair them with a crisp green bean salad tossed with fresh herbs and finished with a punchy mustard-lemon dressing, and you've got a platter that holds everything we love about spring around the fire.
Ingredients
Method
- 1 x 400 g can chickpeas
- 1 x 400 g can red kidney beans
- 200 g Woolworths frozen edamame beans, thawed and shelled
- 150 g Woolworths extra-fine green beans
- 125 g Woolworths sugar snap peas
- 10 g mint, roughly chopped
- 10 g dill, roughly chopped
- 10 g coriander, roughly chopped
- 2 t Dijon mustard
- 1 lemon, zested and juice
- 4 T olive oil
- sea salt and freshly ground black pepper, to taste
- 600 g Woolworths seasoned free-range lamb chops
Method
Ingredients
1. Drain the chickpeas and kidney beans, then toss with the edamame beans in a large bowl.
2. Blanch the green beans in salted boiling water for 2 minutes. Remove and refresh in iced water.
3. Thinly slice the sugar snap peas, then mix with the green beans, herbs and chickpea mixture.
4. Place the mustard, lemon juice and zest in a small bowl and briskly whisk while adding the olive oil to form an emulsion. Season with salt and pepper. Stir through the bean salad and allow to stand for 10–15 minutes.
5. Place the chops in a pan over a medium heat, fat-side down. Render the fat for 5–7 minutes until browned and crispy. Cook on both sides for 4–5 minutes, until medium rare, or to your preference. Allow to rest for 5 minutes.
6. Arrange the salad on a large platter and top with the lamb chops.
Photographer: Jan Ras
Food assistant: Bianca Jones
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