Like most girls I am a huge shopaholic, unfortunately for me my disorder does not stop at the sliding doors at the mall… (not sure if it ever stops to be honest) but it can even spread to grocery shopping. When I have a rough day at work I generally head over to Trader Joes, Market Street, Sprouts or any grocery store to splurge on random items that I will one day use. Luckily this disorder can work to my advantage, as it did one day when I randomly walked into a local South Asian grocery store and came across a gorgeous tray of lamb chops. I knew immediately that I was about to throw down in the kitchen later that day. As soon as I got home I ran to the backyard to pick some fresh rosemary and the rest well… the rest you can see for yourself below! Hope you enjoy my recipe!
Ingredients for the Lamb-chops:
- 1 package of lamb-chops (mine had 9 pieces)
- 1 2 teaspoons of salt
- 4 tablespoons of olive oil
- 1 tablespoon of basil, marjoram, savory and thyme ( fresh ones would have been better, but I only had dry herbs)
- 1 handful of fresh rosemary (or a tablespoon of dry rosemary)
Ingredients for the Sauteed Green-Beans and Mushrooms:
- 1 frozen/fresh package of green beans
- 8 oz of fresh mushrooms
- 1 small onion
- Italian seasoning
- Garlic powder
- a pinch of salt
- 2 tablespoon of olive oil
I started by picking out some fresh rosemary (they’re ridiculously expensive at the store, yet so easy to grow at home)
Clean the lamb-chops and pat them dry with a paper towel.
Mix the dry herbs in a small bowl
Slice up the mushrooms and onions
Marinate the lamb-chops with the olive oil, herb mixture, salt and fresh rosemary for about 15-30 min.
In a pan at medium heat add about 2 tablespoon of olive oil and saute the onion and mushrooms.
Add some Italian seasoning, garlic powder, dash of salt and other desired herbs and stir. 
Keep sauteing the mushrooms and onions until the mushrooms are cooked. 
Add the thawed frozen green means and keep sauteing. 
Stir for about 5 to 10 min depending on how many green beans you have.
And BAM, you have your green beans!
Now let’s get back to our marinated lamb chops… (don’t they look soo prettttty?)
Also, at this time you can preheat the lamb-chops at 400 degrees F.
Sear both sides.
Sear until the chops are slightly brown and place them on the baking pan.
Cook the lamb-chops for about 5 minutes or more depending on how rare you like them.
Ingredients for the Lamb-chops:
- 1 package of lamb-chops (mine had 9 pieces)
- 1 2 teaspoons of salt
- 4 tablespoons of olive oil
- 1 tablespoon of basil, marjoram, savory and thyme ( fresh ones would have been better, but I only had dry herbs)
- 1 handful of fresh rosemary (or a tablespoon of dry rosemary)
Directions:
- Marinate the lamb-chops with olive oil, herb mixture, salt and fresh rosemary for about 15-30 min in the fridge.
- Bring out the marinated lamb-chops and preheat the oven at 400 degrees F.
- In a medium pan sear the lamb chops until they are slight brown and place them on a baking sheet.
- Cook the lamb-chops for about 5 minutes or more depending on how rare you like them.
- Take them out and you’re done!
Ingredients for the Sauteed Green-Beans and Mushrooms:
- 1 frozen/fresh package of green beans
- 8 oz of fresh mushrooms
- 1 small onion
- Italian seasoning
- Garlic powder
- a pinch of salt
- 2 tablespoon of olive oil
Directions:
- In a pan at medium heat add about 2 tablespoon of olive oil and saute the onion and mushrooms.
- Add some Italian seasoning, garlic powder, dash of salt and other desired herbs and stir.
- Keep sauteing the mushrooms and onions until the mushrooms are cooked.
- Add the thawed frozen green means and keep sauteing.
- Stir for about 5 to 10 min in med-high heat depending (or until cooked to your liking)
