Lamb chops with green beans

Lamb chops with green beans: a hearty recipe with lamb, green beans, garlic, rosemary and olive oil for an uncomplicated low-carb meal.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 42 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 400 g lamb chops
• 300 g green beans
• 2 garlic cloves
• 2 tbsp olive oil
• 1 sprig of rosemary
• 1 pinch of sea salt

Method

You’ll need: frying pan · sieve · spatula

1. Trim the green beans, remove the ends and blanch them briefly in simmering water. Drain and set aside.
2. Peel the garlic and lightly crush the cloves. Pat the lamb chops dry and season them on both sides with sea salt.
3. Heat the olive oil in a frying pan and sear the lamb chops over a high heat. Add the rosemary and turn the meat as soon as it has taken on some colour.
4. Briefly take the lamb chops out of the pan or push them to the side. Toss the green beans with the garlic in the pan fat until hot and aromatic.
5. Let the lamb chops rest for a moment so the juices can settle.

Good to know

When dinner needs to be quick, this dish is exactly my thing. It's simple, aromatic and still feels like something special.

Swaps

Lamb chops → unbreaded chicken thighs (slightly milder and also plenty of protein); green beans → broccoli (more vitamin C and fibre); olive oil → ghee (heat-stable for frying); rosemary → thyme (similarly aromatic, with a slightly different herby note).

Allergens

The recipe is naturally gluten-free and dairy-free, as long as only olive oil is used. For children, it's important that the beans are cooked until soft; in pregnancy, the lamb should be cooked through completely.

Dairy-free recipes