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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By pahrumpgal_5163684
Pahrump, NV
on December 10, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The lamb was wonderful and I plan to cook it again.
By nanhemp_12003224
San Angelo, 83
on July 21, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 6 reviews