Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 1 Hr.

+ 4 cloves garlic, minced
+ 1 shallot, minced
+ 1/2 bunch parsley leaves, chopped
+ 1/2 bunch mint leaves, chopped
+ 1/2 c. extra-virgin olive oil
+ 2 Tbsp. red wine vinegar
+ 1/2 tsp. kosher salt
+ 1 tsp. black pepper
+ 8 lamb loin chops

For the potatoes:
+ 1/4 c. olive oil, divided
+ 1-1/2 lbs. fingerling potatoes, cut in half lengthwise
+ 4 garlic cloves, crushed
+ 1 tsp. fresh thyme, chopped
+ 1 Tbsp. kosher salt
+ 1 tsp. freshly ground black pepper

For the green beans:
+ Kosher salt
+ 1/2 lb. green beans, stems removed
+ 1 Tbsp. butter
+ Freshly ground black pepper

1. In a bowl, add the garlic, shallot, herbs, olive oil ,vinegar, salt and pepper. Whisk to combine.
2. Place lamb chops into a bowl and add 3/4 c. of marinade (reserve the remaining marinade for the sauce). Mix to coat thoroughly. Cover and refrigerate for at least 1 hr.
3. Preheat grill to medium-high heat. Grill the lamb to desired temperature (medium-rare is recommended). Remove from heat and allow the lamb chops to rest for 5 min. Drizzle the chops with the reserved mint and garlic sauce. Serve with roasted potatoes and green beans.

For the potatoes:

1. Place a sheet pan in the oven and preheat to 425°F.
2. In a bowl, combine 1/ 8 c. of olive oil and the remaining ingredients. Toss to coat potatoes.
3. Pour 1/ 8 c. olive oil onto the hot sheet pan and allow to heat for 1 min. Place the potatoes onto the hot sheet pan and roast for 20 min. or until golden brown. Serve immediately .

For the green beans:

1. In a large pot, add 1Tbsp. of salt and 2 quarts of water and bring to a boil. Add green beans and cook until tender, approximately 4 min.
2. Remove beans from water, place into bowl with butter and toss to coat. Salt and pepper to taste. Serve immediately.

* Recipe and image provided by the American Lamb Board