Monday, January 3, 2011


1/2 lb. yellow wax beans, ends trimmed
1/2 lb. green beans, ends trimmed
6 radishes, thinly sliced; optional
2 ribs celery trimmed, cut into thin 3-inch long strips
2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
8 rib lamb chops, 1 inch thick
1 tsp. garlic powder
1 1/2 tsp. grated lime zest
2 Tbsp. lime juice
3/4 c. pineapple juice
2 tsp. unsalted butter
1/4 c. fresh mint leaves, sliced into thin strips

Bring a saucepan of salted water to a boil; add yellow and green beans and blanch for 1-2 minutes, or until tender-crisp, Drain; refresh under cold water; drain again. Halve beans lengthwise. Toss on a serving plate with radishes, celery, 1 Tbsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Heat a large nonstick skillet over medium-high heat. Brush chops with remaining olive oil, then rub with remaining salt and pepper, garlic powder, and lime zest. Cook chops 2-3 minutes per side for medium-rare. Arrange chops on top of salad and drizzle with lime juice. Carefully deglaze skillet with water, then add pineapple juice and boil until reduced by half. Remove from heat; swirl in butter until emulsified. Stir in mint. Spoon sauce over chops and salad.

Servings:(4) 378 calories per serving

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