Friday, November 20, 2009

Cumin Lamb Chops With Green Bean Salad

8 small double-rib lamb chops, about 2 pounds total

12 ounces green beans

Ingredients for the rub:
1 teaspoon ground cumin, plus more to taste
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper, plus more to taste

Ingredients for the dressing:
3 T shallots, finely chopped
1 teaspoon roughly chopped fresh mint, parsley or basil
3 T sherry vinegar or red wine vinegar
1 1/2 T extra virgin olive oil

Preparing the lamb chops:
Preheat the broiler.

Combine the cumin, salt and pepper in a small bowl. Rub the spice mix into both sides of the lamb chops.

Place the chops on a foil-lined baking sheet and broil for 2 to 3 minutes per side for medium-rare, 4 to 5 minutes per side for medium. Tent with foil and let rest.

Preparing the green beans:
Trim the green beans and prepare a large bowl of ice water.

Steam the beans for 3 to 7 minutes, until tender. Immediately plunge the beans into the ice water. When cool, drain and pat dry. Toss the green beans with the dressing beans and adjust seasonings.

Preparing the dressing:
Combine the shallots, mint, vinegar and oil in a medium bowl. Season with a pinch of salt and pepper.

Serve the green bean salad with the lamb chops, along with couscous.

Serves 4


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