This dish is a protein powerhouse, supporting muscle growth and offering essential nutrients like iron, zinc, and vitamin B12 for red blood cell production and a healthy immune system.
Rosemary Lamb Chops with Green Beans and Butter
These simple, flavorful grilled lamb chops will make the family happy with tender green beans and creamy herb butter.
Ingredients
Lamb chops:
- 4 medium lamb chops, or 250g
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1 tsp rosemary, dried
- ¼ tsp salt
- ¼ tsp pepper
Herb butter:
- 2 tbsp butter, softened
- ½ tbsp parsley, freshly chopped
- ½ tbsp mint, freshly chopped
- ½ tbsp thyme, freshly chopped
- ¼ tsp salt
- ¼ tsp pepper
Green beans:
- 1 cup green beans, trimmed
- 1 tbsp butter
- 1 garlic cloves, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup mini Roma or cherry tomatoes, halved
COOK MODE
Instructions
- Preheat the grill to medium-high.
- Combine the minced garlic, olive oil, dried rosemary, salt, and pepper in a small bowl. Rub the mixture all over the lamb chops, coating them evenly. Marinate for 15-20 minutes at room temperature.
- Meanwhile, prepare the herb butter. Mix the softened butter, chopped parsley, mint, thyme, salt and pepper in a separate bowl. Set aside.
- After marinating, place the lamb chops under the preheated grill. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the lamb chops from under the grill and set aside to rest for a few minutes.
- Meanwhile, prepare the green beans. Melt the butter in a large non-stick frying pan over medium heat. Add the minced garlic and fry for about a minute until fragrant. Add the trimmed green beans and cook for 5-7 minutes until they are crispy but slightly tender. Season with salt and pepper to taste.
- While the lamb chops are resting, divide the green beans evenly between two dinner plates. Serve the grilled lamb chops with the green beans and tomatoes with herb butter on the side.
Notes
Any leftover lamb can be repurposed into a salad: Slice the leftover lamb chops and toss them with mixed green leaves, more cherry tomatoes and cucumber slices. Dress with olive oil and red wine vinegar for a protein-packed salad. Store any leftover lamb in an airtight container for up to 2 days. You can make a log of herb butter to keep in the freezer and use as needed to jazz up any protein - just multiply the recipe ingredients for herb butter by four (or more!). Once combined, shape the butter mixture into a log on a piece of clingfilm, then wrap and freeze.
Nutrition (per serve)
Net Carbs: 5gProtein: 37gFat: 42gFiber: 2.6gCalories: 546kcal
