Name: Grilled Paprika Lamb Chops with Lemon-Dill Green Bean & Tomato Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small bunch fresh dill; 1 ½ small pkgs grape tomatoes; 1.02 kg green beans; 12 lamb loin chops; 1 ½ lemons; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt; smoked paprika

Grilled Paprika Lamb Chops with Lemon-Dill Green Bean & Tomato SaladGrilled Paprika Lamb Chops with Lemon-Dill Green Bean & Tomato Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small bunch fresh dill

1 ½ small pkgs grape tomatoes

1.02 kg green beans

12 lamb loin chops

1 ½ lemons

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

smoked paprika

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the lamb chops dry with paper towels and place on a plate; season with spices on both sides.

Once the pan is hot, coat with oil. Working in batches, add chops and grill until lamb is golden brown and cooked through, about 3 minutes per side. Remove to a clean plate and set aside to rest.

Meanwhile, fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat.

While the water comes to a boil, wash and dry the fresh produce.

Trim green beans.

Once the water is boiling, add green beans to the pot; cook until bright green and fork tender, 3-4 minutes. Drain in a colander, rinse under cold water to cool, and set aside to drain.

Meanwhile, zest and juice lemons into a large bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon.

Peel and mince shallots. Add to the bowl, along with mayo, Dijon, oil, salt, and pepper. Whisk to combine the dressing.

Halve grape tomatoes. Add to the bowl, along with cooled green beans, and stir to combine the salad.

To serve, divide the lamb chops and salad between plates. Enjoy!

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