Go Back
+ servings

Herbed Lamb Chops with Green Beans

Total Time 1 hour
Servings 4



  • 4 lbs Lamb chops  bone-in, cut 2 cm / ¾” thick
  • To taste Salt
  • To taste Black pepper freshly ground


  • 2 cloves Garlic
  • 4 tsp Rosemary chopped
  • 4 tsp Thyme chopped
  • 1 tsp Parsley chopped
  • 3 tbsp Olive oil extra virgin


  • 2 tbsp Olive oil extra virgin
  • ¼ cup Water
  • 1 lb Green beans trimmed
  • 3 tbsp Butter
  • 3 cloves Garlic minced
  • ¼ tsp Salt
  • ¼ tsp Black pepper freshly ground


  • Season both sides of lamb chops with salt and black pepper.
  • In a bowl, combine garlic, rosemary, thyme, parsley, and olive oil. Rub marinade on both sides of lamb chops. Cover and marinate for at least 30 minutes at room temperature.
  • In a large skillet, heat olive oil over medium-high heat. Add lamb chops and sear until browned, about 3 minutes.
  • 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.
  • 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.
  • Add butter and garlic to skillet, stirring until fragrant, about 1 minute. Add green beans back in and toss with salt and black pepper.
  • Serve green beans with lamb chops.