For the lamb chops-
2 Lamb shoulder chops
2 Tbsp Chopped fresh rosemary
1 Tbsp Herbs de Provence
1 Tbsp Olive oil
1/4 C Minced shallots
1/3 C Balsamic vinegar
3/4 C Chicken broth
1 Tbsp Butter
Rub the lamb chops with the chopped rosemary, S&P and other herbs. Let the chops absorb the flavors of the herbs for 15 min.
Heat oil in a skillet over M/H heat. Cook the chops 4 minutes per side for medium, at little shorter for medium-rare. Set a side on a warm plate.
Add the shallots into the pan and let them brown up for a few seconds. Stir in the balsamic and scrape up the lamb bits on the bottom of the pan. Stir in the chicken broth. Let the sauce cook for about 5-7 minutes, until it reduces by half. Turn off the heat and a little butter. Spoon the sauce over the chops and serve.
The recipe I used was written for 4 lamb rib chops. It also called for dried rosemary, basil and thyme, but anything fresh is better.
For the green beans, I really eye balled this one, so these are estimates-
1/2 Lb Green beans, rinsed and trimmed
1/4 C Slivered almonds
1 tsp Olive oil
Juice of 1/2 lemon
Heat oil in pan on M/H heat. Sauté beans for 5-6 minutes until crispy but tender. Taste one, you'll know when. Toss in the almonds and let them get a little toasty. Season with S&P and squeeze in the lemon juice. Toss them around a little more and serve.
The only thing missing was a starch. Some mashed potatoes would've been great, especially with the leftover sauce from the chops.