Herbed Lamb Chops with Green Beans

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This is a great lamb recipe that you can make within an hour

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Lamb chops, bone-in, cut 2 cm / ¾” thick 

1.8 kg / 4 lb

4 chops

Salt

to taste

-

Black pepper, freshly ground

to taste

-

Garlic, minced

5 g

2

Rosemary, chopped 

5 g

4 tsp

Thyme, chopped

4 g

4 tsp

Parsley, chopped

4 g

1 tsp

Olive oil, extra virgin 

45 g 

45 mL / 3 tbsp 

Olive oil, extra virgin

30 g 

30 mL / 2 tbsp

Water

For beans

¼ cup

Green beans, trimmed

500 g / 1 lb 

4 cups

Butter

45 g

3 tbsp

Garlic, minced

9 g

3 cloves

Salt

2 g

¼ tsp

Black pepper, freshly ground

1 g

¼ tsp

METHOD

  1. Season both sides of lamb chops with salt and black pepper.
  2. In a bowl, combine garlic, rosemary, thyme, parsley, and olive oil. 
  3. Rub marinade on both sides of lamb chops. Cover and marinate for at least 30 minutes at room temperature.
  4. In a large skillet, heat olive oil over medium-high heat. Add lamb chops and sear until browned, about 3 minutes.
  5. Flip chops and cook until meat reaches an internal temperature of 51°C /125°F (medium-rare) about 3-4 minutes. Rest for 10 minutes.
  6. In a large skillet, bring water and green beans to a boil on high heat, cooking for about 3 minutes. Drain green beans and wipe dry with paper towel. 
  7. Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
  8. Serve green beans with lamb chops. 

NOTES

  • Add any other spices you like to the green beans. Thyme and oregano work well
  • Add mustard powder and paprika if you want to add a kick to the lamb marinade 
  • Lamb can be marinated for up to 24 hours 
  • Cook lamb chops to 57°C / 135°F for medium doneness