Lamb Chops With Beans, Corn and Zucchini
Published Sept. 16, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds lamb chops (you’ll want 2 or 3 chops per person)
- Kosher salt and black pepper
- 2 or 3garlic cloves, peeled and sliced
- ¼cup roughly chopped rosemary
- ¼cup roughly chopped sage
- Extra-virgin olive oil
- 1large onion, diced (about 1½ cups)
- 1pound zucchini and summer squash, diced in large cubes
- 2cups corn kernels (from 2 large ears)
- ½pound green beans, or a mix of green beans and Romano beans, trimmed and cut into 2-inch lengths
- 3scallions, finely sliced, both white and green parts
- ½cup roughly chopped parsley, leaves and tender stems
- Zest of 1 lemon
Nutritional analysis per serving (4 servings)
1393 calories; 105 grams fat; 43 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 9 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 67 grams protein; 1938 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
- Step 2
In a large skillet over medium heat, gently pan-fry the chops in ¼-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
- Step 3
Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
- Step 4
To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about ½ cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.
Private Notes
Comments
If you want the veggies uniformly soft, add the green beans after the onions are sauteed, cook for five minutes, THEN add the zucchini/squash, cook for a few minutes, then the corn kernels. (The corn doesn't really need to cook--just heat up.) Otherwise you'll have soft squash and tough beans.
Fantastic! The Costco’s in ATL have lamb chops (always wanted to try them but didn’t quite know what to do) - browned them tonight in the Dutch oven, then cooked the veggies (one pot meal). Really good.
I liked this meal. Both recipes are great, but you don’t need to make both dishes, though they do go well together. Did follow Susan’s suggestion and cooked beans first, followed by zucchini, then added corn.
Cooked just the lamb part. And it was great
Delicious cooked just the lamb and they were great
This was a great way to make the lamb chops. I served it with a French lentil and mushroom dish and it was delightful. Will have to do the “corn/beans/zucchini” aspect another time.
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