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Foodie 411

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Lamb Chops With Lebanese Green Beans

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 45 minutes | Total Time: 45 minutes

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)

Instructions

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com