Brush the lamb chops with 1 tbsp oil, then rub all over with the lemon zest and some seasoning.

Griddle for 3-4 mins each side for slightly pink meat, or a little longer for well done.

You may need to do this in 2 batches.

Remove from the pan, wrap in foil and leave to rest for 10 mins.

2)Gently fry the remaining oil, the chillies and garlic in a saucepan for 2-3 mins.

Add the kidney beans and gently crush them with a potato masher, then continue to cook for 3 mins until the beans are warm.

Stir in the lemon juice, mint and seasoning, and serve with the chops and mixed leaves.