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Lamb Chops With Lebanese Green Beans

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
  • lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)
Instructions
  1. Preheat oven to 400°F.
  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.
  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.
  4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.
Nutritional Information
Serving Size: 2 chops & 1 cup vegetables each

Makes: 4 servings
  • Calories327
  • Fat15 g
    • Saturated fat4 g
  • Cholesterol96 mg
  • Carbohydrates15 g
    • Dietary fiber5 g
  • Protein33 g
  • Sodium676 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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