Lamb Chops With Lebanese Green Beans

1. 1

   Preheat oven to 400u00b0F

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Roast until an instant-read thermometer inserted horizontally into a chop registers 140u00b0F for medium-rare, 6 to 10 minutes, depending on thickness.

6. 6

   Stir the remaining mint into the green bean mixture.

7. 7

   Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf.

8. 8

   Serving size = 2 lamb chops and 1 cup green beans.

* Per serving · 4 servings · Values may vary.