Lamb Chops with Italian Bean Salad

lamb chops with bean salad

Served with a simple summer salad, made from onions, cannellini beans, cucumber and mint, these juicy lamb chops make a perfect light summer supper. 

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 4 people


Heat the oil in a frying pan.

Add the onion and fry for 5 minutes, 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 minutes on each side for medium, or until cooked to your liking.

Season and serve with the salad.


1 tbsp olive oil
1 red onion, sliced
75ml white wine vinegar
2 tsp caster sugar
1 x 400g tin cannellini beans, drained and rinsed
200g cherry tomatoes, halved
1/2 cucumber, halved, seeded and thinly sliced 
handful mint leaves, finely chopped
8 Tesco Irish lambloin chops