Lamb chops with Italian bean salad recipe
Served with a simple summer salad, made from onions, cannellini beans, cucumber and mint, these juicy lamb chops make a light summer supper, full of crisp, fresh flavours.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 491 calories / serving
- Freezable
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 75ml white wine vinegar
- 2 tsp caster sugar
- 400g tin cannellini beans, drained and rinsed
- 200g cherry tomatoes, halved
- ½ cucumber, halved, seeded and thinly sliced
- handful mint leaves, finely chopped
- 8 lamb chops
Each serving contains
- Energy
- 2045kJ 491.0kcal
- Fat
- 35g
- Saturates
- 15g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 13.5gProtein 29.8gFibre 5.3g
Method
- Heat the oil in a frying pan. Add the onion and fry for 5 mins, over a medium heat, until softened.
- Add the vinegar and sugar to the pan with 1 tbsp water and continue cooking until the sugar has dissolved and the onions have turned pink. Remove from the heat and transfer to a bowl with the beans, tomatoes, cucumber and mint; toss to combine.
- Meanwhile, heat a griddle pan over a medium heat. Add the lamb and cook for 2-3 mins on each side for medium, or until cooked to your liking. Season and serve with the salad.
- See more Lamb recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer (freeze chops only).
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
