Lamb chops with Italian bean salad recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 491 calories / serving
  • Freezable
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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.

  1. Heat the oil in a frying pan. Add the onion and fry for 5 mins, over a medium heat, until softened.
  2. 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.
  3. 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.

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).

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 2045kj 491kcal 25%
  • Fat 35g 50%
  • Saturates 15g 77%
  • Sugars 6g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 13.5g Protein 29.8g Fibre 5.3g


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