Clover Lamb Chops and Green Beans
Clover Lamb Chops and Green Beans with Feta and Mint
Recipe by Daleen van der Merwe
Preparation: 15 minutes
Cooking: 10 minutes
8 lamb rib tjops
salt and pepper
oil for frying
1/3 cup dried breadcrumbs
½ cup chopped lightly toasted almonds
1 t finely grated lemon zest
salt and freshly ground black pepper
½ t dried chilli flakes
450 g young green beans, ends trimmed
about ¼ cup fresh lemon juice
¼ cup lightly packed mint leaves
3 tbsp cup olive oil
2 rounds Clover Black Pepper Feta Cheese
Season the chops with salt and pepper.
Heat a frying pan, add little oil and first fry the chops on the fatty side until the fat is crispy and brown. Then fry on both sides until cooked.
Put the breadcrumbs, almonds and lemon zest in a large bowl. Add ½ teaspoon salt, a bunch of twists of black pepper, and chilli flakes. Toss to combine everything.
Cook the green beans in salted water until just cook. Must still be crunchy and bright green. Drain.
Add the lemon juice and the breadcrumb mixture, toss to combine. Taste and adjust the flavours by adding more salt, black pepper, chilli flakes, or lemon juice.
Add the mint, olive oil and feta cheese and toss.
Serve the green beans with the lamb chops.