Serve with: Bulgur or rice pilaf.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 cups diced tomatoes (4-5 medium)
- 1/3 cup water
- 12 ounces green beans, trimmed
- 8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)
- Preheat oven to 400°F.
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
- Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
- Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.