Braised Green Beans Potatoes And Lamb Chops

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 (8 ounce) center-cut lamb chops
• 4 tablespoons extra virgin olive oil (split)
• 2 teaspoons fine sea salt
• 2 teaspoons ground black pepper
• 2 fresh garlic cloves (minced)
• 1 cup red onion (medium diced)
• 1/4 cup zinfandel wine
• 8 cups ham stock
• 1 lb fresh green beans (blue lake, trimmed)
• 1 lb yukon gold potato (medium diced)
• 2 fresh bay leaves
• 4 black peppercorns
• 4 juniper berries
• 4 sprigs fresh marjoram
• 4 fresh thyme sprigs
• 4 parsley sprigs
• 4 sage sprigs (purple sage)
• 1/4 cup fresh flat-leaf parsley (chopped)

Recipe

• 1 rub chops with 2-tablespoons olive oil. season with 1-teaspoon salt, 1-teaspoon black pepper and rub garlic over both sides.
• 2 place lamb chops in a braising pan and sear both sides 1-2 minutes or until browned. do not over crowd the pan. remove chops and place on a plate.
• 3 add onion and saute' for 2-3 minutes.
• 4 add zinfandel wine and reduce by one-half.
• 5 add ham stock, lamb chops, green beans and potatoes. season with salt and pepper.
• 6 place bay leaves, peppercorns, juniper berries, fresh herbs in cheesecloth, tie-off with a string and place sachet in pan.
• 7 bring to a full-boil, reduce to a simmer covered for 30-35 minutes, or until beans are tender.
• 8 serve brasied green beans in warm bowls.
• 9 garnished with fresh chopped parsley.