Boneless Lamb Chops with Dilled Waxed Beans
Elevate your dining experience with these succulent Boneless Lamb Chops with Dilled Waxed Beans—a simple yet gourmet dish perfect for weeknight dinners or special occasions. Juicy lamb chops are marinated with fragrant garlic, rosemary, and olive oil, then seared to golden perfection for a tender, flavorful finish. Paired with crisp-tender waxed beans tossed in a buttery lemon-dill sauce, this recipe harmonizes earthy, herby, and zesty notes for a restaurant-quality meal. Ready in just 40 minutes, this dish is as quick to prepare as it is impressive to serve. Discover how easy it is to bring elegance to your table with minimal effort!
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Recipe Information
Ingredients
- 4 pieces Boneless lamb chops
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Waxed beans (trimmed)
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.25 cup Water
Instructions
Pat the lamb chops dry with a paper towel and place them in a shallow dish.
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture evenly over the lamb chops and let them marinate at room temperature for 10-15 minutes.
Meanwhile, bring a medium-sized pot of salted water to a boil and prepare an ice water bath in a large bowl. Add the waxed beans to the boiling water and cook for 3-4 minutes, until crisp-tender. Quickly transfer the beans to the ice water bath to stop the cooking process, then drain and set aside.
Heat a large, heavy-bottom skillet over medium-high heat. Add a drizzle of olive oil to the skillet and sear the lamb chops for 3-4 minutes per side, or until they reach your desired doneness. Remove the lamb chops from the skillet, cover loosely with foil, and let them rest.
In the same skillet, reduce the heat to medium. Melt the butter and add the cooked waxed beans. Toss the beans to coat them in the butter, then add water, lemon zest, and lemon juice. Cook for 1-2 minutes until heated through.
Stir in the chopped dill and season the beans to taste with additional salt and pepper, if needed.
To serve, place a portion of the dilled waxed beans on each plate and top with a seared lamb chop. Garnish with extra dill, if desired, and serve immediately.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 15.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2081 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
