Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • 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. 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.

  • 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. Roast until an instant-read thermometer inserted horizontally into a chop registers 140 degrees F for medium-rare, 6 to 10 minutes, depending on thickness.

  • Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

Nutrition Facts

306 calories; protein 30.6g 61% DV; carbohydrates 15g 5% DV; dietary fiber 5.2g 21% DV; sugars 6g; fat 14.1g 22% DV; saturated fat 3.9g 20% DV; cholesterol 86.8mg 29% DV; vitamin a iu 1825.8IU 37% DV; vitamin c 29mg 48% DV; folate 77.9mcg 20% DV; calcium 84.4mg 8% DV; iron 3.2mg 18% DV; magnesium 60.6mg 22% DV; potassium 842mg 24% DV; sodium 668.3mg 27% DV; thiamin 0.2mg 23% DV.