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Lamb chops with bean salad

20 minutes

Lamb chops with bean salad

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

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

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.

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Photographer: Jan Ras
Food assistant: Bianca Jones

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Lamb chops with bean salad

Lamb chops with bean salad

Ingredients

Method