Lamb chops with fine green beans

Lamb chops with fine green beans: juicy lamb chops, fine green beans, garlic, butter and rosemary in a simple, aromatic pan dish.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 420 kcal per serving
• Protein: 38 g
• Fat: 26 g
• Carbs: 6 g

Ingredients

• 4 lamb chops
• 300 g fine green beans
• 2 cloves of garlic
• 2 tbsp butter
• 1 sprig of rosemary

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Pat the lamb chops dry and lightly score the outer fat in a criss-cross pattern. That way the fat renders more evenly.
2. Trim the fine green beans and blanch them briefly in salted water. Then drain and let them drip dry well.
3. Heat a heavy frying pan until very hot and stand the lamb chops on their fat edge first. Then lay them flat in the pan and fry on both sides until browned on the outside.
4. Take the lamb chops out of the pan and let them rest briefly. Add the butter, garlic and rosemary to the pan juices and let them infuse gently so the flavours pass into the butter.
5. Toss the fine green beans in the rosemary and garlic butter until glossy and hot. Season to taste with a little salt and pepper.
6. Arrange the lamb chops with the green beans and pour the aromatic butter from the pan over the top.

Good to know

When things need to be quick but should still taste like a proper meal, this dish is a good choice. Robust, clear and without much effort.

Swaps

Butter → ghee (usually fewer milk solids) | fine green beans → broccoli (more vitamin C and fibre) | rosemary → thyme (similarly aromatic, also contains plant compounds) | lamb chops → rump steak (plenty of protein, often a little leaner)

Allergens

Contains milk from the butter; suits children well if the meat is served cooked through, and during pregnancy it's also better fully cooked rather than pink.