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Greek Lemon-Oregano Lamb Chops with Green Beans

希臘檸檬牛至羊扒配四季豆

Greek Lemon-Oregano Lamb Chops with Green Beans — finished dish
Total time
40 min
Difficulty
Medium
Servings
4 servings

Recipe overview

Greek Lemon-Oregano Lamb Chops with Green Beans is organised into clear home-kitchen steps with truthful food states, heat levels and timings for a helper to follow.

01

Ingredients

Main ingredients

  • 8 lamb chops
  • 400 g green beans
  • 1 lemon
  • 2 cloves of garlic
  • 2 tsp dried oregano

Seasoning

  • 2 tbsp cooking oil
  • 20 g butter
  • 1 tsp salt
  • 1 tsp black pepper
Greek Lemon-Oregano Lamb Chops with Green Beans — ingredients overview

02

Tools

  • knife
  • cutting board
  • frying pan
  • pot
  • tongs
  • zester
  • citrus juicer
  • colander
  • wooden spoon
Greek Lemon-Oregano Lamb Chops with Green Beans — tools overview

03

Steps

Greek Lemon-Oregano Lamb Chops with Green Beans — Trim green beans

Step 1

Trim green beans

Trim green beans. Use 400 g green beans. Snap off every hard stem and pull away tough strings while keeping beans whole.

Greek Lemon-Oregano Lamb Chops with Green Beans — Zest and juice lemon

Step 2

Zest and juice lemon

Zest and juice lemon. Use 1 lemon. Grate only the coloured zest, then squeeze all juice without scraping bitter white pith.

Greek Lemon-Oregano Lamb Chops with Green Beans — Season lamb chops

Step 3

Season lamb chops

Season lamb chops. Use 8 lamb chops, 2 tsp dried oregano, 1 tsp salt, 1 tsp black pepper. Rub the stated seasoning evenly over every surface with no salty patches.

Greek Lemon-Oregano Lamb Chops with Green Beans — Blanch green beans

Step 4

Blanch green beans

Blanch green beans. Use 400 g green beans, in boiling water, work for 4 minutes. The beans are bright green, bendable and still crisp when lifted.

Greek Lemon-Oregano Lamb Chops with Green Beans — Drain beans

Step 5

Drain beans

Drain beans. Use 400 g green beans. Drain until no water drips so excess liquid cannot thin the dressing.

Greek Lemon-Oregano Lamb Chops with Green Beans — Heat oil in pan

Step 6

Heat oil in pan

Heat oil in pan. Use 2 tbsp cooking oil, over medium-high heat, work for 2 minutes. The oil shimmers and flows easily but does not smoke.

Greek Lemon-Oregano Lamb Chops with Green Beans — Sear first side

Step 7

Sear first side

Sear first side. Use 8 lamb chops, over medium-high heat, work for 4 minutes. Do not move them until the first side is deeply browned and releases naturally.

Greek Lemon-Oregano Lamb Chops with Green Beans — Turn lamb chops

Step 8

Turn lamb chops

Turn lamb chops. Use 8 lamb chops, over medium-high heat, work for 3 minutes. Turn once and cook to at least 63°C in the centre; the crust is browned and the middle remains juicy.

Greek Lemon-Oregano Lamb Chops with Green Beans — Rest lamb chops

Step 9

Rest lamb chops

Rest lamb chops. Use 8 lamb chops, off the heat, work for 5 minutes. Rest on a warm plate until juices redistribute; cutting should not release a flood of juice.

Greek Lemon-Oregano Lamb Chops with Green Beans — Sauté garlic and beans

Step 10

Sauté garlic and beans

Sauté garlic and beans. Use 2 cloves of garlic, 20 g butter, 400 g green beans, over medium heat, work for 3 minutes. Toss until fragrant garlic butter lightly coats beans that remain green.

Greek Lemon-Oregano Lamb Chops with Green Beans — Add lemon pan juices

Step 11

Add lemon pan juices

Add lemon pan juices. Use 1 lemon, over low heat, work for 1 minute. Stir in lemon until the buttery pan juices are glossy and emulsified, not split.

Greek Lemon-Oregano Lamb Chops with Green Beans — Serve lamb with beans

Step 12

Serve lamb with beans

Serve lamb with beans. Use 8 lamb chops, 400 g green beans. Divide into 4 plates with 2 lamb chops, one quarter of the beans and equal pan juices on each.

Common mistakes

  1. Moving the lamb chops before they release tears away the browned crust.
  2. Skipping the five-minute rest lets the lamb juices run out when cut.
  3. Overboiling the green beans makes them dull and limp.

Tips

Turn the chops only once and verify at least 63°C in the centre.

Stir lemon into the butter juices over low heat so they stay glossy.

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