Lamb Chops With Lebanese Green Beans

Name: Lamb Chops With Lebanese Green Beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 = 2 chops 1 cup beans per serving, 4 serving(s)
Ingredients: 1 tablespoon extra-virgin olive oil (for beans); 1 teaspoon extra-virgin olive oil (for lamb); 1 medium yellow onion, chopped; 2 tablespoons chopped of fresh mint or 2 teaspoons dried mint, divided; 1/2 teaspoon ground cinnamon; 1 teaspoon salt, divided; 1/4 teaspoon fresh ground pepper, plus more to taste; 3 cups diced tomatoes (4-5 medium); 1/3 cup water; 12 ounces green beans, trimmed; 8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

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Recipe by kitty.rock

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. From EatingWell magazine, July/August 2008. Dietary Exchanges: 2 vegetable, 4 lean meat, 1 fat (1/2 Carbohydrate Serving). Posted for ZWT6.

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READY IN: 50mins

SERVES: 4

YIELD: 4 = 2 chops 1 cup beans per serving

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon extra-virgin olive oil (for beans)
1

teaspoon extra-virgin olive oil (for lamb)
1

medium yellow onion, chopped
2

tablespoons chopped of fresh mint or 2 teaspoons dried mint, divided
¹⁄₂

teaspoon ground cinnamon
1

teaspoon salt, divided
¹⁄₄

teaspoon fresh ground pepper, plus more to taste
3

cups diced tomatoes (4-5 medium)
¹⁄₃

cup water
12

ounces green beans, trimmed
8

lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

DIRECTIONS

Preheat oven to 400°F
Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven.
Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
Stir the remaining mint into the green bean mixture.
Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf.
Serving size = 2 lamb chops and 1 cup green beans.

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