Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

Makes 4 servings, 2 chops & 1 cup vegetables each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 cups diced tomatoes (4-5 medium)
1/3 cup water
12 ounces green beans, trimmed
8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

1. Preheat oven to 400°F.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
3. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.

NUTRITION INFORMATION: Per serving: 327 calories; 15 g fat (4 g sat, 8 g mono); 96 mg cholesterol; 15 g carbohydrate; 33 g protein; 5 g fiber; 676 mg sodium; 875 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Vitamin A (35% dv), Potassium (25% dv), Folate & Iron (20% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 4 lean meat, 1 fat

This is a keeper. I used double-cut thick loin chops, browned on all sides, and served with bulgur. Wine: a syrah-grenache-mouvedre blend.

Donna, Atlanta, GA

This is a delicious dish. The only ingredient I didn't have is the mint, so I replaced it with rosemary leaves and placed it on the lamb. Wow! It was sooo good!

R. Gill, Fairfax, VA

I've never made lamb... until tonight, with this recipe. Thanks to this recipe, I dazzled myself and my husband with my cooking prowess! I will definitely be making it again when I am aiming to impress. Thanks!

Sandy, Tacoma, WA