Often I am in a hurry and dinner for the family can sometimes be an afterthought.

Especially after a busy day. This dish here is my go to for an impressive meal for family and friends that doesn’t take long to pop together. Mixing the Lemon garlic Lamb chops with Spinach and Cannellini beans compliments the dish perfectly and makes for a tasty treat for dinner.

Check out the full recipe below.

Lemon Garlic Lamb Chops with Spinach and Cannellini Beans
Serves 4

1 lemon, zest and juice of half
2 tbsp rapeseed oil
1 garlic, finely chopped
1 tsp chopped rosemary
1 tbsp honey
8 – 12 lamb chops (depending on size)
Rapeseed oil, to brush

1 garlic clove, finely chopped
1 red chilli, sliced
½ tsp ground cumin
½ tsp ground coriander
400g cooked cannellini beans (drained weight from can, if using)
40g baby spinach leaves

Salt and freshly ground black pepper
Lemon zest, to garnish
Rosemary sprigs, to garnish

For the chops, combine the lemon juice, zest, rapeseed oil, garlic, rosemary and honey together and mix well.
Lay the chops out on a tray and spoon over the mix. Leave in the fridge for 30 minutes.
When ready to cook them, pat dry the lamb chops.
Heat a large frying pan with oil. Add the chops in batches. Season with salt and freshly ground black pepper.
Cook the chops for 3 to 4 minutes on each side. If you like them well done then grilled for an extra 2 minutes on each side.
Transfer to a warm platter and cover to rest for 8 minutes.
Heat a saucepan with a little oil, add the garlic and red chilli, sauté for 2 to 3 minutes.

Get the full recipe here at https://catherinefulvio.com/lemon-garlic-lamb-chops-with-spinach-and-cannellini-beans/

Check out my short cooking courses: https://catherinefulvio.com/short-courses/

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