“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.”
READY IN:
50mins
SERVES:
4
YIELD:
4 = 2 chops 1 cup beans per serving
UNITS:
US

Ingredients Nutrition

Directions

  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.
  3. 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.
  4. 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.
  5. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
  6. Stir the remaining mint into the green bean mixture.
  7. Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf.
  8. Serving size = 2 lamb chops and 1 cup green beans.

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