zoom Mustard Lamb Chops with Bean and Kale Mash

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    Mustard Lamb Chops with Bean and Kale Mash

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    Mustard Lamb Chops with Bean and Kale Mash

    Ready in 30 minutes. Modern take on a traditional dish

    • Nut Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 200g curly kale
    • 8 New Zealand hand cut lamb loin chops
    • 2 tbsp English mustard
    • 1 tbsp demerara sugar
    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 x 410g cans cannellini beans
    • 75g grated mature cheddar
    • 1 lemon, cut into wedges


    1. Cook the curly kale in a large pan of boiling water for 4 minutes until tender, then drain well and set aside.
    2. Preheat the grill to medium. Arrange the chops on a kitchen foil-lined tray and grill on 1 side for 5–7 minutes. Turn and spread the chops thinly with the mustard. Sprinkle the sugar over and return to the grill for a further 5–7 minutes until bubbling and brown, but still a little pink in the centre. Leave to rest for a few minutes.
    3. Meanwhile, heat the olive oil in a small pan and cook the onion for 3–4 minutes until softened. Add the beans into the pan and cook gently for 2–3 minutes, stirring occasionally until warmed through. Add the cheese then, using a hand-held blender, purée until smooth.
    4. Stir the curly kale into the bean mash and spoon onto plates. Serve with the crusty mustard chops, and lemon wedges for squeezing over.

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