Lamb Chops With Beans, Corn and Zucchini
Lamb chops are always a treat, especially when marinated with lots of chopped rosemary, sage and garlic, then pan-fried slowly in extra-virgin olive oil. A delightful accompaniment is a seasonal vegetable stew of fresh green beans, corn and summer squash. For the best marriage of flavors, cook the vegetables until rather soft. The chops get no sauce; the vegetables are finished with a little gremolata, in this case a mixture of parsley, scallions and lemon zest.
- Total:
- Serves: 4 persons
Ingredients
- 3pounds lamb chops (you’ll want 2 or 3 chops per person)
- Kosher salt and black pepper
- 2or 3 garlic cloves, peeled and sliced
- ¼cup roughly chopped rosemary
- ¼cup roughly chopped sage
- Extra-virgin olive oil
- 1large onion, diced (about 1 1/2 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
Instructions
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 1/4-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 1/2 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.