Bart's Recipes
Rinse the green beans and trim the ends. Peel the garlic clove and mince it very finely. Pat the three lamb chops dry with paper towels so they will brown better in the pan.
Bring a pot of water to a boil. Add the cleaned green beans and cook them for about eight minutes until tender-crisp. Pour the beans into a colander and let them drain well.
Heat a splash of olive oil in a skillet over medium-high heat. Place the lamb chops in the pan and brown them on both sides in a few minutes, cooking them to medium-rare inside. In the last minute, add the minced garlic and cook it briefly in the oil.
Remove the lamb chops from the pan and let them rest for a minute. Divide the warm green beans among the plates. Place the cooked lamb chops alongside and drizzle the remaining garlic oil from the pan over the meat and vegetables.
