Ingredients
- 1 pound fresh green beans
- 1 small shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 a lemon, juiced
- 2 tablespoons pine nuts, toasted
- 2 teaspoons kosher salt, plus extra for seasoning
- 1 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon freshly ground cloves
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 8 loin lamb chops
Directions
Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By pahrumpgal_5163684
Pahrump, NV
on December 10, 2009
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The lamb was wonderful and I plan to cook it again.
By nanhemp_12003224
San Angelo, 83
on July 21, 2009
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This recipe won the highest praise at dinner. Because our selection of lamb chops was not up to par, I used a small cut of leg of lamb (about a pound, 1-inch thick cut. Other than the cut substitution, I followed the recipe to a T and the spices were perfect. Also, I'm thrilled to find a quick fresh green bean recipe. I paired the lamb and green beans witth Bobby Flay's couscous and currant recipe. The whole meal had a wonderful Middle Eastern flair that really worked.
By elisa.anderson_...
Alexandria, VA
on April 18, 2008
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I was afraid all the intense spices in the rub would be too much, but it was the perfect combination, very complimentary to the lamb. And the beans were a fine accompaniment. I didn't have pine nuts on hand so I substituted them with sliced almonds, which worked quite well. I will be preparing them to go with other dishes as well.
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