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1 teaspoon ground cumin or more to taste 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground pepper to taste 

8 small double-rib lamb chops, about 2 pounds total (see Note) 

12 ounces green beans 
3 tablespoons finely chopped shallots 
1 teaspoon roughly chopped fresh mint, parsley or basil 
3 tablespoons sherry vinegar or red wine vinegar 
1 1/2 tablespoons extra virgin olive oil 

Preheat the broiler. Combine the cumin, salt and pepper in a small bowl. Rub this spice mix into both sides of the lamb chops, then 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 while you finish the recipe. 

Trim the green beans and prepare a large bowl of ice water. Steam the beans until tender (3 to 7 minutes), then plunge into the ice water. When cool, drain and pat dry. Combine the shallots, mint, vinegar, oil and season with salt and pepper to taste. Toss the green beans with the dressing beans and adjust seasonings. Serve the green bean salad with the lamb chops.  Serves 4