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1
Preheat oven to 400u00b0F
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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.
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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.
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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.
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5
Roast until an instant-read thermometer inserted horizontally into a chop registers 140u00b0F for medium-rare, 6 to 10 minutes, depending on thickness.
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6
Stir the remaining mint into the green bean mixture.
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7
Serve the lamb chops with the green beans and to complete your meal, add bulgur or rice pilaf.
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8
Serving size = 2 lamb chops and 1 cup green beans.
