Spice Rubbed Lamb Chops with Yellow Wax Beans
Spice Rubbed Lamb Chops with Yellow Wax Beans
Looking for a Middle Eastern flair? This Food Network lamb and yellow wax bean recipe pairs well with Bobby Flays couscous and currant recipe (below) and the spice rub is perfect!
INGREDIENTS
• 1 pound fresh yellow or green beans
• 1 small shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 a lemon, juiced
• 2 tablespoons pine nuts, toasted
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 teaspoon freshly ground cloves
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 8 loin lamb chops
DIRECTIONS
Preheat the oven to 325 degrees F.
Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.
Couscous with Currants, Almonds and Parsley:
Ingredients: 2 cups instant couscous, 1/4 cup currants, 1/4 cup sliced almonds (toasted), 1/4 chopped flat-leaf parsley, salt and freshly ground black pepper
Directions: Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
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