Lamb Chops with Cannellini Beans

Name: Lamb Chops with Cannellini Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 × 290 g jar of grilled mixed peppers in olive oil; 4 tbsp sherry or red wine vinegar; 4 tbsp sherry or red wine vinegar; 2 tbsp honey; pared rind of 1 lemon; a small handful of tiny rosemary sprigs; 8 lamb loin chops; 2 × 400 g tins of cannellini beans, drained and rinsed; 200 g feta, cut into large cubes; 200 g Black Kalamata olives, pitted; ½ tsp fresh thyme leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a handful of fresh mint leaves; baby spinach salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This gets cooked under the grill so that the lamb chops char and all their juices soak into the cannellini beans. There’s tang from the peppers, piquant olives and creaminess from the feta, all combined with a baby spinach salad – it’s a match made in heaven!

Ingredients

1 × 290 g jar of grilled mixed peppers in olive oil
4 tbsp sherry or red wine vinegar

Main course
Gluten-free

Method

Preheat the grill to high.

Drain the peppers of the olive oil and cut into thick strips, then put a tablespoon in a large bowl, reserving the rest. Put the vinegar, honey, lemon rind and rosemary in a large bowl and season with salt and pepper. Whisk to combine, then add the lamb chops, tossing them to coat.

Put the peppers, cannellini beans, feta, olives and thyme in a roasting