Lamb Chops, Roasted Potatoes, Green Beans & Tomato Salad
We made this meal in a little house in Beaune France where we stayed for a week.
Servings 2 people
Equipment
- BBQ, oven (can be toaster oven), hot plate (if there's no stove)
Ingredients
- 4 Lamb loin chops Lollipop lamb chops will also work
- Olive Oil
- 2 Ripe tomatoes quartered
- 1/2 lb haricots verts (skinny green beans) or regular if you can't find the skinny ones
- 10 fingerling potatoes or any small potatoes.
- juice of 1/2 lime optional
Instructions
- Potatoes - any small potato will work. We used fingerling potatoes this particular night. Wash and dry the potatoes; put in small roasting pan and coat lightly with olive oil, sprinkle with Herbes de Province (or Italian seasoning); lightly salt. Put in oven heated to 350 degrees Fahrenheit - a toaster oven will work. Roast for 20 minutes or until brown on the outside and soft in the middle. Put in a bowl and grind a little pepper on top before serving.
- Lamb chops - Sprinkle lamb chops with coarse salt and fresh ground pepper. Put on BBQ until done to your favorite temperature - we like them medium rare. These can also be done on the stove top. Put on a plate and serve.
- Haricots verts (thin green beans) - bring a pan of water to boil; wash the green beans and add to water; boil for a few minutes (I like them still firm but not raw). Remove from water; put in a serving dish; coat lightly with olive oil, sprinkle with salt and pepper.
- Tomatoes - try to find any tomato that is ripe enough to have some flavor. Sometimes I find that cocktail tomatoes are the best in the off-season. Cut tomatoes and put into serving bowl. Coat lightly with olive oil; sprinkle with salt & pepper. For a little extra flavor, squeeze a little lime juice on them.