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    Lamb Chops With Lebanese Green Beans

    Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with bulgur or rice pilaf.


    • 1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
    • 1 medium yellow onion, chopped
    • 2 tablespoons chopped fresh mint, or 2 teaspoons dried, divided
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon salt, divided
    • 1/4 teaspoon freshly 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)


    Step 1
    Preheat oven to 400°F.
    Step 2
    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.
    Step 3
    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.
    Step 4
    Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

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